Yogurt

Yogurt, full fat
Nutreetional value per 100 g (3.5 oz)
Energy	257 kJ (61 kcal)
Carbohydrates	4.7 g
Succars	4.7 g (*)
Fat	3.3 g
Saturatit	2.1 g
Monounsaturatit	0.9 g
Protein	3.5 g
Vitamins
Vitamin A equiv.	(3%) 27 μg
Riboflavin (B2)	(12%) 0.14 mg
Meenerals
Calcium	(12%) 121 mg
	(*) Lactose content diminishes durin storage.
	Units; μg = micrograms • mg = milligrams; IU = Internaitional units;
	Percentages are approximated uisin US recommendations for adults. ; Source: USDA Nutrient Database

Yogurt
	A boul o yogurt garnished wi fruit an mint
Teep	Dairy product
Main ingredients	Milk, bacteria
	Cuikbeuk: Yogurt at Wikibooks Media: Yogurt

Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; frae Turkis: yoğurt) is a fermentit milk product produced bi bacterial fermentation o milk.

Nutreetional value per 100 g (3.5 oz)
Energy	257 kJ (61 kcal)

Carbohydrates	4.7 g
Succars	4.7 g (*)


Fat	3.3 g
Saturatit	2.1 g
Monounsaturatit	0.9 g


Protein	3.5 g


Vitamins
Vitamin A equiv.	(3%) 27 μg
Riboflavin (B2)	(12%) 0.14 mg


Meenerals
Calcium	(12%) 121 mg

(*) Lactose content diminishes durin storage.
Units μg = micrograms • mg = milligrams IU = Internaitional units
Percentages are approximated uisin US recommendations for adults. Source: USDA Nutrient Database