Dairy & Eggs · Nutrition facts

Yougurt Marini Da Bere Intero Ai Frutti Di Bosco

105 kcal per 100 g, with 3.2 g protein, 14.8 g carbs and 3.5 g fat. Full micronutrients and serving info below.

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Yougurt Marini Da Bere Intero Ai Frutti Di BoscoNutri-Score BCompare
Amount

Showing values for 100 g

105 kcal
Calories
5% of a 2000 kcal day
3.2 g
Protein
12% of calories
14.8 g
Carbs
57% of calories
3.5 g
Fat
31% of calories
Macro split
Protein 12%Carbs 57%Fat 31%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat0g0% DV
Sodium0mg0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8033040470528 · Data last verified:

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8033040470528

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Common questions

How many calories are in Yougurt Marini Da Bere Intero Ai Frutti Di Bosco?

Yougurt Marini Da Bere Intero Ai Frutti Di Bosco has 105 kcal per 100 g.

How much protein is in Yougurt Marini Da Bere Intero Ai Frutti Di Bosco?

Yougurt Marini Da Bere Intero Ai Frutti Di Bosco contains 3.2 g of protein per 100 g.

Is Yougurt Marini Da Bere Intero Ai Frutti Di Bosco low in sugar?

Yes — only 0 g of sugar per 100 g. Most of its 14.8 g of carbs come from starch and fiber rather than sugar.

Is Yougurt Marini Da Bere Intero Ai Frutti Di Bosco low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Yougurt Marini Da Bere Intero Ai Frutti Di Bosco have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band B.

How much Yougurt Marini Da Bere Intero Ai Frutti Di Bosco is 100 calories?

About 95 g of Yougurt Marini Da Bere Intero Ai Frutti Di Bosco equals 100 kcal.

Is Yougurt Marini Da Bere Intero Ai Frutti Di Bosco high in sugar or fat?

Per 100 g it has 0 g sugar and 3.5 g fat (0 g saturated). Fat provides 31% of its calories, so portion size matters most here.

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