How Many Carbs/Calories In Yoghurt, whole milk, plain

One oz./ounce, when referring to food, is 28.35 grams (g). 100 grams is 3.53 ounces.
One milligram (mg) is 1/1000th gram. One microgram (µg) is 1/1,000,000th gram.

The source of the data can be found here. The source is the Norwegian Food Composition Database 2015, created by the Norwegian Food Safety Authority, The Norwegian Directorate of Health, and University of Oslo, in Norwegian, quality-assured labs. Their site is here.

Possibly related metadata for 'yoghurt'

Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Source: Wikipedia. Source link.

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The nutrient table shows values per 100 grams of edible food (so the values also serve as percentages for gram units).

Food Item Yoghurt, whole milk, plain
SubCat Yoghurt
Carbo (g) 5.6
Kilojoules (kJ) 291
Kilocalories (kcal) 69
Fat (g) 3.4
Protein (g) 4.1
Salt (g) 0.1
Water (g) 86
Sugar (g) 0
Alcohol (g) 0
Beta-carotene (µg) 36
Calcium (mg) 160
Cholesterol (mg) 11
Copper (mg) 0.03
Dietary fibre (g) 0
Edible part (%) 100
Folate (µg) 21
FoodID 01.011
Iodine (µg) 14
Iron (mg) 0.1
Magnesium (mg) 16
Mono+Di (g) 5.6
MuFa (g) 0.9
Niacin (mg) 0.1
Omega-3 (g) 0
Omega-6 (g) 0.1
Phosphorus (mg) 113
Potassium (mg) 173
PuFa (g) 0.1
Retinol (µg) 38
Riboflavin (mg) 0.16
SatFa (g) 2.3
Selenium (µg) 2
Sodium (mg) 45
Starch (g) 0
Thiamin (mg) 0.04
TransFa (g) 0.1
Vitamin A (RAE) 25
Vitamin B12 (µg) 0.5
Vitamin B6 (mg) 0.05
Vitamin C (mg) 0
Vitamin D (µg) 0
Vitamin E (alfa-TE) 0.1
Zinc (mg) 0.4