Lowfat yogurt
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 354 kcal | 18% |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.25 g | 1% |
| Total carbohydrate | 75.6 g | 27% |
| Total sugars | 28.6 g | — |
| Dietary fiber | 5.0 g | 18% |
| Protein | 7.5 g | 15% |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cultured pasteurized grade a nonfat milk and whole milk, blueberry base [sugar, blueberries, water, modified corn starch, natural flavors, pectin, citric acid, fruit and vegetable juice (for color)], sugar, food starch-modified, kosher gelatin. contains live and active cultures: s. thermophilus, l. acidophilus, l. bulgaricus, and b. lactis.
- E322LecithinsAntioxidant · Emulsifier
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabilizer
- E470aSodium/potassium and calcium salts of fatty acidsEmulsifier · Stabilizer · Thickener
- E470aiSodium salts of fatty acidsEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 170 kcal | — |
| Total fat | 1.5 g | 2% |
| Saturated fat | 1.0 g | 5% |
| Sodium | 80 mg | 3% |
| Total carbohydrate | 33 g | 12% |
| Dietary fiber | 0.0 g | 0% |
| Total sugars | 26 g | — |
| Protein | 6.0 g | — |
- USDA food category
- Yogurt
- Data provider
- Label Insight
- In FoodData Central
- Since April 1, 2019 · label data updated June 8, 2018
- FDC ID
- 479964
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
FRESH & EASY
Open Food Facts, ODbL
Climate impact
Reference value for the category “Rusks”: 1.44 kg CO₂e per kg of product.
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
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.