Dairy & Eggs · Nutrition facts

Irish Fat Free Natural Yogurt

56 kcal per 100 g, with 4.8 g protein, 8.1 g carbs and 0.4 g fat. Full micronutrients and serving info below.

Calcium rich
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Irish Fat Free Natural YogurtNutri-Score ACompare
Amount

Showing values for 100 g

56 kcal
Calories
3% of a 2000 kcal day
4.8 g
Protein
35% of calories
8.1 g
Carbs
59% of calories
0.4 g
Fat
6% of calories
Macro split
Protein 35%Carbs 59%Fat 6%

Nutrition facts

per 100 g
Fiber0.6g2% DV
Sugar7.5g
Saturated fat0.2g1% DV
Cholesterol2.5mg1% DV
Sodium80mg3% DV
Potassium157mg3% DV
Calcium123mg9% DV
Iron0mg0% DV
Vitamin C1.3mg1% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5057753640361 · Data last verified:

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5057753640361

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Common questions

How many calories are in Irish Fat Free Natural Yogurt?

Irish Fat Free Natural Yogurt by Creamfields has 56 kcal per 100 g.

How much protein is in Irish Fat Free Natural Yogurt?

Irish Fat Free Natural Yogurt contains 4.8 g of protein per 100 g.

Is Irish Fat Free Natural Yogurt low in sodium?

Yes — just 80 mg per 100 g (3% of the daily value), which qualifies as low sodium.

Why does Irish Fat Free Natural Yogurt have a Nutri-Score of A?

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 A.

How much Irish Fat Free Natural Yogurt is 100 calories?

About 179 g of Irish Fat Free Natural Yogurt equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Irish Fat Free Natural Yogurt a good source of calcium?

It is a moderate source: 123 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

Is Irish Fat Free Natural Yogurt high in sugar or fat?

Per 100 g it has 7.5 g sugar and 0.4 g fat (0.2 g saturated). Fat provides 6% of its calories, so portion size matters most here.

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