Yoplait, LOW FAT YOGURT, BERRY BASH, SHELL SHOCKIN' CHERRY
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Riboflavin | 0.1 MG | 8% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 156 MG | 12% | |
| Iron, Fe | 0 MG | 0% | |
| Phosphorus, P | 94 MG | 8% | |
| Potassium, K | 141 MG | 3% | |
| Sodium, Na | 47 MG | 2% |
Nutrition Highlights
- Low in calories with 94 kcal per 100g.
- Very low in fat (0.8g per 100g).
About LOW FAT YOGURT, BERRY BASH, SHELL SHOCKIN' CHERRY
Yoplait Low Fat Yogurt Berry Bash and Shell Shockin Cherry from Yoplait USA contains 94 calories per 64g serving with 3.12g of protein, 18.75g of carbs, and 0.78g of fat. Made from cultured low fat milk with fruit juice and vegetable juice for color, these are light, low-fat yogurt cups fortified with vitamins A and D.
Ingredients
BERRY BASH INGREDIENTS: CULTURED PASTEURIZED GRADE A LOW FAT MILK, SUGAR, MODIFIED CORN STARCH. CONTAINS 1% OR LESS OF: KOSHER GELATIN, TRICALCIUM PHOSPHATE, FRUIT JUICE (FOR COLOR), POTASSIUM SORBATE ADDED TO MAINTAIN FRESHNESS, CARRAGEENAN, NATURAL FLAVOR, VITAMIN A ACETATE, VITAMIN D3. SHELL SHOCKIN' CHERRY INGREDIENTS: CULTURED PASTEURIZED GRADE A LOW FAT MILK, SUGAR, MODIFIED CORN STARCH. CONTAINS 1% OR LESS OF: KOSHER GELATIN, VEGETABLE JUICE (FOR COLOR), TRICALCIUM PHOSPHATE, NATURAL FLAVOR, POTASSIUM SORBATE ADDED TO MAINTAIN FRESHNESS, CARRAGEENAN, VITAMIN A ACETATE, VITAMIN D3.
Dietary Information
LOW FAT YOGURT, BERRY BASH, SHELL SHOCKIN' CHERRY is considered low-fat, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 94 calories per 100 grams, LOW FAT YOGURT, BERRY BASH, SHELL SHOCKIN' CHERRY gets 13% of its calories from protein, 80% from carbohydrates, and 7% from fat. This is lower than most foods and comparable to fruits and vegetables.
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