Yogurt
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 99 kcal | 5% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 15.0 g | 6% |
| of which sugars | 13.0 g | 14% |
| Protein | 8.4 g | 17% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Low Fat Skyr Yogurt (Milk). Sugar Concentrated Lemon Juice-Butter (Milk) Cornflour - Flavourings - Cultures Lactobacillus bulgaricus, Streptococcus thermophilus - Colour: Carotenes. For allergens see ingredients in bold Suitable for vegetarians POT Recycle SLEEVE Recycle FILM Don't recycle at home RECYCLE WITH BAGS AT LARGE SUPERMARKET M 2930 5667 S TEAR HERE To separate for recycling
- E160acaroteneColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
74% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Yogurts”: 1.89 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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