Yaourt brassé nature
Envia
- Barcode
- 4056489545699
- Quantity
- 125 g
Original
Broken text in the original label data?
64 kcal
Energy / 100 g
3.9 g
Protein / 100 g
4.7 g
Carbs / 100 g
3.3 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 64 kcal / 268 kJ |
| Macronutrients | |
|---|---|
| Protein | 3.9 g |
| Carbohydrates | 4.7 g |
| Fat | 3.3 g |
| Sugars | 4.7 g |
| Fiber | 0 g |
| Alcohol | 0 g |
| Starch | 0 g |
| Polyols | 0 g |
| Fats | |
| Saturated fat | 2.2 g |
| Cholesterol | 11.79 mg |
| Minerals | |
| Sodium | 60 mg |
| Salt | 0.15 g |
| Calcium | 117 mg |
| Iron | 0.01 mg |
| Potassium | 156 mg |
| Magnesium | 9.66 mg |
| Zinc | 0.36 mg |
| Phosphorus | 94.95 mg |
| Manganese | 0.01 mg |
| Copper | 0.01 mg |
| Selenium | 23.42 µg |
| Iodine | 10.41 µg |
| Vitamins | |
| Vitamin A | 97.92 IU |
| Vitamin C | 0.29 mg |
| Vitamin D | 4.99 IU |
| Vitamin E | 0.08 mg |
| Vitamin B1 (thiamin) | 0.04 mg |
| Vitamin B2 (riboflavin) | 0.17 mg |
| Vitamin B6 | 0.02 mg |
| Vitamin B9 (folate) | 1.38 µg |
| Vitamin B12 | 0.25 µg |
| Niacin (B3) | 0.05 mg |
| Pantothenic acid (B5) | 0.42 mg |
| Other | |
| Added sugars | 0 g |
Ingredients
93,4% lait entier, lait écrémé partiellement réhydraté, protéines de lait, ferments lactiques.
Allergens
Get this product via the API
curl "https://foodbase.dev/v1/foods/968142f9-fa94-7121-5781-a48b80fe40a9" \
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Envia plain stirred yoghurt, made from 93.4% whole milk, partially rehydrated skimmed milk, milk proteins and lactic ferments. Per 100 g it has 64 kcal, 3.3 g of fat, 4.7 g of sugars and 3.9 g of protein.
Good points
- Low sugar (4.7 g per 100 g)
- Low salt (0.15 g per 100 g)
- High protein (3.9 g per 100 g, 24% of energy)
Allergens
Contains: milk.
Processing: Ultra-processed (NOVA 4)
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.
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL