Nutri-Score C
Yaourt nature à la grecque 4x150g

Plain Greek Yogurt 4x150g

Magasins U

Barcode
3256224235781
Quantity
600 g
Serving
150 g
English

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102 kcal

Energy / 100 g

2.9 g

Protein / 100 g

3.5 g

Carbs / 100 g

8.5 g

Fat / 100 g

Nutrition — per 100 g

Energy 102 kcal / 426 kJ
Macronutrients
Protein 2.9 g
Carbohydrates 3.5 g
Fat 8.5 g
Sugars 3.5 g
Fiber 0.5 g
Alcohol 0 g
Starch 0.01 g
Polyols 0 g
Fats
Saturated fat 5.7 g
Cholesterol 23.12 mg
Minerals
Sodium 48 mg
Salt 0.12 g
Calcium 115 mg
Iron 0.02 mg
Potassium 153 mg
Magnesium 9.57 mg
Zinc 0.36 mg
Phosphorus 92.81 mg
Manganese 0.01 mg
Copper 0.01 mg
Selenium 21.76 µg
Iodine 10.08 µg
Vitamins
Vitamin A 186 IU
Vitamin C 0.26 mg
Vitamin D 5.42 IU
Vitamin E 0.15 mg
Vitamin B1 (thiamin) 0.04 mg
Vitamin B2 (riboflavin) 0.17 mg
Vitamin B6 0.02 mg
Vitamin B9 (folate) 4.11 µg
Vitamin B12 0.23 µg
Niacin (B3) 0.06 mg
Pantothenic acid (B5) 0.41 mg
Other
Added sugars 0 g

Ingredients

Whole MILK 86.4% (origin: France), CREAM 13.6% (origin: France), cultures (including MILK).

Allergens

Milk

May contain: Eggs, Gluten

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AI

AI analysis

Plain Greek-style yoghurt made from whole milk and cream with ferments. It provides 102 kcal per 100 g, with 8.5 g fat (5.7 g saturated), 3.5 g sugars, 2.9 g protein and 0.12 g salt.

Good points

  • Low sugar (3.5 g per 100 g)
  • Low salt (0.12 g per 100 g)

Watch out

  • High in saturated fat (5.7 g per 100 g)

Allergens

Contains: milk. May contain: gluten, eggs.

Vegan: nodeclared allergenVegetarian: yesfrom ingredientsGluten-free: ?Lactose-free: nodeclared allergen

Processing: Unprocessed or minimally processed (NOVA 1)

Per serving (150 g): 153 kcal · 12.8 g fat · 8.6 g saturated fat · 5.3 g sugars · 0.18 g salt · 4.4 g protein

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL