Yogurt, vanilla, non-fat
* 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% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 15.6 MG | 3% | |
| Vitamin B-12 | 0.5 UG | 22% | |
| Vitamin A, RAE | 61 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0.9 UG | 5% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 118 MG | 9% | |
| Iron, Fe | 0 MG | 0% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 88 MG | 7% | |
| Potassium, K | 141 MG | 3% | |
| Sodium, Na | 47 MG | 2% | |
| Zinc, Zn | 0.8 MG | 8% | |
| Copper, Cu | 0.0 MG | 1% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 4.9 UG | 9% |
Nutrition Highlights
- Low in calories with 78 kcal per 100g.
- Very low in fat (0g per 100g).
- Good source of Vitamin B-12 (22% DV).
About Yogurt, vanilla, non-fat
This creamy, tangy dairy product is made by fermenting milk with specific bacterial cultures, resulting in a smooth texture and slightly tart flavor. The vanilla variety adds a sweet, aromatic note that makes it appealing for those who find plain versions too sharp. Being non-fat, it contains no saturated fat and is lower in calories than full-fat options, making it a popular choice for people managing their fat intake. It's also a good source of protein and calcium, supporting muscle repair and bone health. The live cultures in this food can promote gut health by introducing beneficial bacteria to the digestive system, which may aid digestion and support immune function. However, it does contain natural sugars from lactose and added sugars from flavoring, so those monitoring carbohydrate intake should be mindful of portion sizes.
In the kitchen, this versatile ingredient shines in both sweet and savory applications. It can be enjoyed on its own as a quick breakfast or snack, often paired with fresh fruit, granola, or a drizzle of honey. It's also a common base for smoothies, adding creaminess without extra fat. In cooking, it works well as a substitute for sour cream or mayonnaise in dips, dressings, and sauces, lending a lighter texture and tangy flavor. Some people use it in baking to add moisture to muffins, cakes, or pancakes. Whether eaten plain, blended, or incorporated into recipes, it offers a nutritious way to enjoy a creamy, satisfying treat.
Compare Yogurt, vanilla, non-fat
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