100g of Yogurt Greek Natural estilo Griego contains 134 calories (kcal), 5g protein, 5.9g carbs and 10g fat.
Negative
per 100 gSugarSome sugar 5.9 g
0522.545
Saturated fatSome saturated fat 5 g
01.5510
Positive
per 100 gProteinSource of protein 5 g
046.713.4
SaltLow salt 0.1 g
00.31.53
EnergyLow calorie density 134 kcal
0150400800
Calculate by serving size
Quantity
Serving
134
kcal
5.0
protein
5.9
carbs
10.0
fat
Nutrition Facts per 100g
Protein 15%
Carbs 18%
Fat 67%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 134 kcal | |
| Fat | 10g | moderate |
| Saturated | 5g | moderate |
| Carbs | 5.9g | |
| Sugars | 5.9g | moderate |
| Fibre | ? | |
| Protein | 5g | |
| Salt | 0.1g | low |
Common Questions
How many calories are in Yogurt Greek Natural estilo Griego?
Yogurt Greek Natural estilo Griego contains 134 kcal per 100g.
Ingredients
(15) YOGUR NATURA Ingredientes fermentos lácticos (leche O S Origen de la leche: UE. CONSERVAR ENTRE y C abierto, conservar refrigerado y consumir en 2 das Lote/Con preferentemente: Ver envase. EN GREEK STYLE PLAIN YOGURT. Ingredients: Pasteurized cow milk, cream, milk proteins and lactic aftures (milk) Origin of the milk: UE. KEEP BETWEEN 0°C and 5°C. Once opened, keep refrigerated and consume within 8 days. Batch/Best before: See package FR YAOURT NATURE À LA GRECQUE Ingrédients: Lait de vache pasteurisé, crème, protéines du lait et fements lactiques (lait) Origine du lait : UE. CONSERVER À 0°C et 5°C. Après ouverture, garder as réfrigérateur et consommer en 8 jours. Lot/A consommer de préférence avant le: Voir emballage. PIOGURTE ESTILO GREGO NATURAL ingredientes: Leite pasteurizado de vaca, mata, proteinas do leite fermentos lácteos (leite). Origem do leite: UE. CONSERVAR ENTRE 0°C 5°C. Depois de abric, conserva no frigorifico e consumir em 8 dias. Lote/Consumir de preferência antes de Ver embalagem. Peso neto Net weight Poid Peso liquido: 3,5kg Sugerencia de presentación/Serving suggestion/ SIN GLUTEN GLUTEN FREE SANS GLUTEN SEM GLUTEN e 88 REDMI NOTE 9S AI QUAD CAMERA Sugesta
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