ΜIn cooperation with Dimitris Grigorakis, Clinical Nutritionist-Dietician, MSc, Scientific Director of the Dietetic Support & Metabolic Control Centre APISXNANSIS - LOGO DIATROFIS, President of the Hellenic Nutritionists Society, www.logodiatrofis.gr, www.activekids.gr, www.care24.gr
Yoghurt is a very nutritious food and essential throughout lifespan. It is known as a food of high biological value, given its high content in numerous essential nutrients. In addition, when combined with fruits, yoghurt can be a balanced and tasteful snack of high nutritional value but also of low calorie content.
The nutritional superiority of yoghurt is the result of its high content in the following essential nutrients:
Energy | 71kcal |
Proteins | 7,9gr |
Carbohydrates | 5,3gt |
Total fat | 2gr |
Saturated fat | 1,2gr |
Monounsaturated fat | 0,54gr |
Polyunsaturated fat | 0,056gr |
Cholesterol | 7,6mg |
Micronutrient composition of low-fat yoghurt (2%), amount per serving (100 gr)
Α) Vitamins
Amount per serving (100 gr) | % RDA (Recommended Dietary Allowance) | |
Vitamin A | 14mg | 2% |
Vitamin Β2 (Riboflavin) | 0,17mg | 24% |
Vitamin Β12 (Cyanocobalamin) | 0,4mg | 16% |
Β) Minerals
Amount per serving (100 gr) | % RDA (Recommended Dietary Allowance) | |
Calcium | 120mg | 15% |
Phosphorus | 94mg | 13% |
Zinc | 0,36mg | 4% |
Potassium | 150mg | 8% |
References:
1. Huth PJ, DiRienzo DB, Miller GD. Major Scientific Advances with Dairy Foods in Nutrition and Health. Journal of Dairy Science (2006);89:4: 1207–1221.
2. USDA National Nutrient Database for Standard Reference