Calories in LACTOSE FREE VANILLA LOWFAT PROBIOTIC YOGURT, VANILLA

Serving Size: 1 Serving (113.0g)
Amount Per Serving
  • Calories 99.4
  • Total Fat 2.0 g
  • Saturated Fat 1.0 g
  • Cholesterol 4.5 mg
  • Sodium 49.7 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 16.0 g
  • Dietary Fiber 0.0 g
  • Sugars 13.0 g
  • Protein 4.0 g
  • Vitamin A 0.0 IU
  • Vitamin B-12 0.0 µg
  • Vitamin B-6 0.0 mg
  • Vitamin C 0.0 mg
  • Vitamin D 59.9 IU
  • Vitamin E 0.0 mg
  • Calcium 150.3 mg
  • Copper 0.0 mg
  • Folate 0.0 µg
  • Iron 0.0 mg
  • Magnesium 0.0 mg
  • Manganese 0.0 mg
  • Niacin 0.0 mg
  • Pantothenic Acid 0.0 mg
  • Phosphorus 0.0 mg
  • Riboflavin 0.0 mg
  • Thiamin 0.0 mg
  • Zinc 0.0 mg

Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.

Ingredients

CULTURED GRADE A REDUCED FAT MILK, CANE SUGAR, WATER, MODIFIED FOOD STARCH, CONTAINS LESS THAN 1% OF MILK PROTEIN CONCENTRATE, KOSHER GELATIN, NATURAL FLAVORS, LACTASE,* AGAR AGAR, LACTIC ACID, MILK CALCIUM, VITAMIN D3.

Calorie Analysis

The food LACTOSE FREE VANILLA LOWFAT PROBIOTIC YOGURT, VANILLA, based on the serving size listed above, would account for 5% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from carbohydrates. Carbohydrates make up 64.4% of the calories.

Exercise Burn Time

The above food(LACTOSE FREE VANILLA LOWFAT PROBIOTIC YOGURT, VANILLA) has 99.4 Calories per 1 Serving (113.0g). For someone weighing 170 pounds, if they did the exercise Jumping Jacks, it would take about 9.6 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.


Other Food Calorie Information


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