HomeYogurtsKey lime blended finest yoghurt
Key lime blended finest yoghurt

Key lime blended finest yoghurt

🫀5/10
💪4/10
🔥5/10
🩸3/10
🦴8/10
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Nutrition Facts

Per 100g

Calories126 kcal
Protein4.7g
Total Fat4.7g
Saturated Fat3.1g
Carbohydrates15.7g
Sugars15.0g
Fiber0.0g
Sodium55mg
Protein per 100 kcal3.7g

About This Product

Key lime blended finest yoghurt by Noosa Finest Yoghurt scores 8/10 for Bone Health based on low sodium preserves calcium.

Key lime blended finest yoghurt by Noosa Finest Yoghurt provides 126 calories, 4.7g protein, 4.7g fat, and 15.7g carbohydrates per 100g. That gives it a protein efficiency of 3.7g of protein per 100 calories. It scores well for Bone Health health goals.

  • Moderate calorie content at 126 kcal per 100g.
  • Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
Best for: Bone Health

Deep Analysis

Key lime blended finest yoghurt by Noosa Finest Yoghurt is calorie-dense at 126 kcal per 100g — 31% above the yogurts category average of 96. Sugar is a concern at 15.0g per 100g (55% above category average).

Nutrition Breakdown

  • Calories: 126 kcal per 100g (category avg: 96)
  • Protein: 4.7g per 100g (category avg: 5.7g)
  • Sugars: 15.0g per 100g (category avg: 9.7g)
  • Saturated fat: 3.1g 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 Key lime blended finest yoghurt doesn't perfectly fit your goals, consider looking for less processed alternatives (NOVA Group 1-2). Browse the yogurts category page on NutritionRanked to compare options side by side.

Ingredients

Grade a pasteurized whole milk, fruit puree (water, cane sugar, lime pulp, key lime puree, tapioca starch, pectin, natural flavor, key lime juice concentrate, beta carotene [for color]), cane sugar, honey, kosher gelatin, pectin, live active cultures (s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei).