La yogurt, probiotic blended lowfat yogurt, peach
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Nutrition Facts
Per 100g
About This Product
La yogurt, probiotic blended lowfat yogurt, peach by La Yogurt scores 8/10 for Bone Health based on low sodium preserves calcium.
La yogurt, probiotic blended lowfat yogurt, peach by La Yogurt provides 106 calories, 4.1g protein, 0.9g fat, and 19.4g carbohydrates per 100g. That gives it a protein efficiency of 3.9g of protein per 100 calories. It scores well for Heart Health, Bone Health health goals.
- ✓Moderate calorie content at 106 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.
Deep Analysis
La yogurt, probiotic blended lowfat yogurt, peach by La Yogurt sits near the middle of the yogurts category with 106 kcal per 100g (category avg: 96). Sugar is a concern at 17.1g per 100g (77% above category average).
Nutrition Breakdown
- •Calories: 106 kcal per 100g (category avg: 96)
- •Protein: 4.1g per 100g (category avg: 5.7g)
- •Sugars: 17.1g 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 La yogurt, probiotic blended lowfat yogurt, peach 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, nonfat milk solids, modified cornstarch, peach puree, fructose, kosher gelatin, natural flavors, annatto (color), citric acid, potassium sorbate (to maintain freshness), vitamin a palmitate and vitamin d3. contains active yogurt with l. bulgaricus, s. thermophilus, bifidobacterium bb-12, l. acidophilus and l. casei cultures.