Dairy & Eggs · Nutrition facts

Allgäuer Joghurt

71 kcal per 100 g, with 4.3 g protein, 5 g carbs and 3.8 g fat. Full micronutrients and serving info below.

Low carbCalcium rich
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Allgäuer JoghurtNutri-Score BCompare
Amount

Showing values for 100 g

71 kcal
Calories
4% of a 2000 kcal day
4.3 g
Protein
24% of calories
5 g
Carbs
28% of calories
3.8 g
Fat
48% of calories
Macro split
Protein 24%Carbs 28%Fat 48%

Nutrition facts

per 100 g
Fiber1.5g5% DV
Sugar5g
Saturated fat2.5g12% DV
Cholesterol13mg4% DV
Sodium40mg2% DV
Potassium176mg4% DV
Calcium128mg10% DV
Iron0.2mg1% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4002971006308 · Data last verified:

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4002971006308

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Common questions

How many calories are in Allgäuer Joghurt?

Allgäuer Joghurt by Ehrmann has 71 kcal per 100 g.

How much protein is in Allgäuer Joghurt?

Allgäuer Joghurt contains 4.3 g of protein per 100 g.

Is Allgäuer Joghurt keto-friendly?

With 5 g total carbs (about 3.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Allgäuer Joghurt low in sodium?

Yes — just 40 mg per 100 g (2% of the daily value), which qualifies as low sodium.

Why does Allgäuer Joghurt 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 Allgäuer Joghurt is 100 calories?

About 141 g of Allgäuer Joghurt equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Allgäuer Joghurt a good source of calcium?

It is a moderate source: 128 mg per 100 g, about 10% of the daily value. A 200 g portion covers roughly 20%.

Is Allgäuer Joghurt high in sugar or fat?

Per 100 g it has 5 g sugar and 3.8 g fat (2.5 g saturated). Fat provides 48% of its calories, so portion size matters most here.

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