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PREMIUM LOWFAT FROZEN YOGURT

Ice Cream & Frozen Yogurt Publix Super Markets, Inc. Branded
141 Calories
5.6g Protein
25.4g Carbs
2.1g Fat
0.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 141
% Daily Value*
Total Fat 2.1g 3%
Saturated Fat 1.4g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 106mg 5%
Total Carbohydrate 25.4g 9%
Dietary Fiber 0.4g 1%
Total Sugars 23.9g
Protein 5.6g 11%
Vitamin D 0mcg 0%
Calcium 211mg 16%
Iron 0mg 0%
Potassium 0mg 0%

* 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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Protein 5.6g 17%
Carbs 25.4g 77%
Fat 2.1g 6%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 3.4 MG 4%

Minerals

Nutrient Amount % DV
Calcium, Ca 211 MG 16%
Iron, Fe 0 MG 0%
Sodium, Na 106 MG 5%

Nutrition Highlights

  • Very low in fat (2.1g per 100g).

About PREMIUM LOWFAT FROZEN YOGURT

PREMIUM LOWFAT FROZEN YOGURT is a moderate-calorie food with 141 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 5.6g of protein, 25.4g of carbohydrates, and 2.1g of fat. It also contributes 0.4g of dietary fiber per serving. This food belongs to the Ice Cream & Frozen Yogurt category.

Ingredients

CULTURED LOWFAT MILK, SUGAR, CORN SYRUP, COCOA (PROCESSED WITH ALKALI), STRAWBERRIES, STRAWBERRY PUREE (STRAWBERRIES, SUGAR, WATER, NATURAL FLAVORS) NON-FAT DRY MILK, WHEY PROTEIN CONCENTRATE, CULTURED DAIRY SOLIDS, VEGETABLE MONO AND DIGLYCERIDES, NATURAL FLAVORS, LOCUST BEAN GUM, GUAR GUM, SODIUM CITRATE, CALCIUM SULFATE, CARRAGEENAN, PURE VANILLA EXTRACT, CITRIC ACID AND BEET JUICE CONCENTRATE (FOR COLOR).

Dietary Information

PREMIUM LOWFAT FROZEN YOGURT is considered low-fat, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 141 calories per 100 grams, PREMIUM LOWFAT FROZEN YOGURT gets 16% of its calories from protein, 72% from carbohydrates, and 13% from fat. This is moderate, similar to many lean proteins and whole grains.

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