Greek natural yoghurt
Hacendado
- Barcode
- 8480000205599
- Quantity
- 750 g (6x125g)
- Serving
- 125 g
English
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129 kcal
Energy / 100 g
3.9 g
Protein / 100 g
3.9 g
Carbs / 100 g
10.8 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 129 kcal / 540 kJ |
| Macronutrients | |
|---|---|
| Protein | 3.9 g |
| Carbohydrates | 3.9 g |
| Fat | 10.8 g |
| Sugars | 3.9 g |
| Fiber | 0 g |
| Alcohol | 0 g |
| Starch | 0 g |
| Fats | |
| Saturated fat | 6.7 g |
| Trans fat | 0 g |
| Monounsaturated fat | 0 g |
| Polyunsaturated fat | 0 g |
| Cholesterol | 0 mg |
| Minerals | |
| Sodium | 48 mg |
| Salt | 0.12 g |
| Calcium | 141 mg |
| Iron | 0 mg |
| Potassium | 0 mg |
| Magnesium | 0 mg |
| Zinc | 0 mg |
| Phosphorus | 0 mg |
| Manganese | 0 mg |
| Copper | 0 mg |
| Selenium | 0 µg |
| Vitamins | |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Vitamin D | 0 IU |
| Vitamin E | 0 mg |
| Other | |
| Added sugars | 0 g |
Ingredients
Fresh pasteurised whole milk (Origin: Spain), cream, skimmed milk powder and lactic ferments
Allergens
Get this product via the API
curl "https://foodbase.dev/v1/foods/7ff13f77-0d2a-d1be-05d7-bf8e72149580" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
A plain Greek-style yogurt made from whole milk, cream, skimmed milk powder and milk ferments. It provides 129 kcal per 100 g, with 10.8 g fat, 6.7 g saturates, 3.9 g sugars and 3.9 g protein.
Good points
- Low sugar (3.9 g per 100 g)
- Low salt (0.12 g per 100 g)
- Source of protein (3.9 g per 100 g, 12% of energy)
- Source of calcium (141 mg per 100 g)
Watch out
- High in saturated fat (6.7 g per 100 g)
Allergens
Contains: milk.
Processing: Processed (NOVA 3)
Per serving (125 g): 161 kcal · 13.5 g fat · 8.4 g saturated fat · 4.9 g sugars · 0.15 g salt · 4.9 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.
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL