Frozen Yogurt, Vanilla Bean — Nutrition Facts & Ingredients
- Calories
- 100per serving
- Protein
- 6.1 gper 100 g
- Carbs
- 27.3 gper 100 g
- Fat
- 3.8 gper 100 g
Where to buy
Per serving (0.5 cup, 66 g): 100 calories. Per 100 g: 152 calories, 6.1 g protein, 3.8 g fat.
Nutrition Facts
Serving size0.5 cup (66g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Frozen Yogurt, Vanilla Bean
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Bulgaricus, Carob Bean Gum, Cream, Cultures, Egg Yolks, Inulin, Milk, Skim Milk, Streptococcus Thermophilus, Sugar, Vanilla With Ground Vanilla Beans
Frequently asked questions
How many calories are in Frozen Yogurt, Vanilla Bean?
Per 100 g of Frozen Yogurt, Vanilla Bean there are 152 calories.
How much protein is in Frozen Yogurt, Vanilla Bean?
Per 100 g of Frozen Yogurt, Vanilla Bean there are 6.06 g protein.
How many carbohydrates are in Frozen Yogurt, Vanilla Bean?
Per 100 g of Frozen Yogurt, Vanilla Bean there are 27.27 g carbohydrates. Of which 24.24 g sugars.
How much sugar is in Frozen Yogurt, Vanilla Bean?
Per 100 g of Frozen Yogurt, Vanilla Bean there are 24.24 g sugars.
How much sodium (salt) is in Frozen Yogurt, Vanilla Bean?
Per 100 g of Frozen Yogurt, Vanilla Bean there are 83.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Frozen Yogurt, Vanilla Bean?
Per 100 g of Frozen Yogurt, Vanilla Bean there are 3.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Frozen Yogurt, Vanilla Bean?
The main ingredients in Frozen Yogurt, Vanilla Bean are: Bulgaricus, Carob Bean Gum, Cream, Cultures, Egg Yolks.
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