Lowfat yogurt
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Nutrition Facts
Per 100g
About This Product
Lowfat yogurt by Coburn Farms scores 8/10 for Bone Health based on low sodium preserves calcium.
Lowfat yogurt by Coburn Farms provides 112 calories, 4.1g protein, 0.9g fat, and 21.8g carbohydrates per 100g. That gives it a protein efficiency of 3.7g of protein per 100 calories. It scores well for Heart Health, Bone Health health goals. However, there are some things to be aware of regarding its nutritional aspects.
- ✓Moderate calorie content at 112 kcal per 100g.
- ✓Very low in saturated fat (0.6g per 100g), which is beneficial for cardiovascular health.
- ✓Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
- ⚠Contains 7 additives — a relatively long list indicating higher processing.
Deep Analysis
Lowfat yogurt by Coburn Farms sits near the middle of the yogurts category with 112 kcal per 100g (category avg: 96). Sugar is a concern at 19.4g per 100g (101% above category average).
Nutrition Breakdown
- •Calories: 112 kcal per 100g (category avg: 96)
- •Protein: 4.1g per 100g (category avg: 5.7g)
- •Sugars: 19.4g per 100g (category avg: 9.7g)
- •Saturated fat: 0.6g per 100g
Who Should Eat This
Best suited for people managing calorie intake or on a weight loss plan.
Watch Out
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If Lowfat yogurt doesn't perfectly fit your goals, consider looking for lower-sugar options in the same category, less processed alternatives (NOVA Group 1-2). Browse the yogurts category page on NutritionRanked to compare options side by side.
Ingredients
Cultured pasteurized grade a lowfat milk, sugar, blueberries, high fructose corn syrup, nonfat milk solids, modified cornstarch, fructose, kosher gelatin, natural flavors, pectin, locust bean gum, citric acid, potassium sorbate (to maintain freshness), red 40, blue 1, vitamin a palmitate and vitamin d3. contains active yogurt with l. bulgaricus, s. thermophilus, bifidus, l. acidophilus and l. casei cultures.