Beverages · Nutrition facts

Yaourt À Boire Fraise Bio

67 kcal per 100 g, with 2.8 g protein, 11 g carbs and 1.2 g fat. Full micronutrients and serving info below.

Serving: 180 g (180 g)
Calcium rich
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Yaourt À Boire Fraise BioNutri-Score BCompare
Amount

Showing values for 100 g

67 kcal
Calories
3% of a 2000 kcal day
2.8 g
Protein
17% of calories
11 g
Carbs
67% of calories
1.2 g
Fat
16% of calories
Macro split
Protein 17%Carbs 67%Fat 16%

Nutrition facts

per 100 g
Fiber0.5g2% DV
Sugar11g
Saturated fat0.8g4% DV
Cholesterol4.9mg2% DV
Sodium32mg1% DV
Potassium151.2mg3% DV
Calcium101.4mg8% DV
Iron0.1mg1% DV
Vitamin C4mg4% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3596710491001 · Data last verified:

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Common questions

How many calories are in Yaourt À Boire Fraise Bio?

Yaourt À Boire Fraise Bio by Auchan, Auchan Bio has 67 kcal per 100 g. One serving (180 g) is about 121 kcal.

How much protein is in Yaourt À Boire Fraise Bio?

Yaourt À Boire Fraise Bio contains 2.8 g of protein per 100 g — about 5 g per 180 g serving.

Is Yaourt À Boire Fraise Bio low in sodium?

Yes — just 32 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Why does Yaourt À Boire Fraise Bio have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (11 g). Overall that places it in band B.

How much Yaourt À Boire Fraise Bio is 100 calories?

About 149 g of Yaourt À Boire Fraise Bio equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Yaourt À Boire Fraise Bio a good source of calcium?

It is a moderate source: 101.4 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Yaourt À Boire Fraise Bio high in sugar or fat?

Per 100 g it has 11 g sugar and 1.2 g fat (0.8 g saturated). Fat provides 16% of its calories, so portion size matters most here.

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