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Noosa Yoghurt, FINEST YOGHURT
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1.1 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 177 MG | 14% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 49 MG | 2% |
About FINEST YOGHURT
Noosa Finest Yoghurt in rhubarb strawberry is a whole-milk Australian-style yogurt made from grade A pasteurized milk with a fruit puree of rhubarb, cane sugar, strawberries, pectin, and locust bean gum, plus additional cane sugar, honey, kosher gelatin, and pectin for texture. At 124 calories per 100 g with 5.31 g each of protein and fat and 15.04 g of carbohydrates, Noosa is richer and denser than standard lowfat yogurt due to the whole-milk base. Kosher gelatin provides additional body and the thick, velvety texture Noosa is known for. Contains dairy; not suitable for dairy-free diets. The honey addition means it is not vegan. Five live active cultures are included. Fruit and vegetable juice provides natural color. A premium, indulgent-style yogurt that bridges the gap between traditional yogurt and dessert. The higher fat content contributes to a satisfying mouthfeel and longer satiety.
Ingredients
GRADE A PASTEURIZED MILK, FRUIT PUREE (RHUBARB, CANE SUGAR, STRAWBERRIES, WATER, PECTIN, LOCUST BEAN GUM, FRUIT AND VEGETABLE JUICE, LEMON JUICE CONCENTRATE), CANE SUGAR, HONEY, KOSHER GELATIN, PECTIN, LIVE ACTIVE CULTURES (S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS, AND L. CASEI.)
Calorie Breakdown
At 124 calories per 100 grams, FINEST YOGHURT gets 17% of its calories from protein, 49% from carbohydrates, and 39% from fat. This is moderate, similar to many lean proteins and whole grains.
Compare Noosa Yoghurt, FINEST YOGHURT
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