Yplt Kids Lf Ygrt Vrty Pk 8 Ct Yoplait Cotton Candy/wild Berry Kids Low Fat Yogurt Variety Pack 8 Count
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UPC Code
00070470407418
Data Source
USDA
Package Weight
32 ONZ
Serving Sizes
1 container (113g)
Calories
99
Total Fat
0.7g
1%
Saturated Fat
0.5g
2%
Cholesterol
3mg
1%
Sodium
52mg
2%
Total Carbohydrate
20.2g
7%
Dietary Fiber
0g
0%
Sugars
14.2g
Protein
3.3g
7%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 container of Yoplait Cotton Candy/wild Berry Kids Low Fat Yogurt Variety Pack 8 Count are
80% in carbs, 6% in fat, and 13% in protein.
carbs:
80%
fat:
6%
protein:
13%
Carbs to Weight Ratio
The carbs to weight ratio of Yoplait Cotton Candy/wild Berry Kids Low Fat Yogurt Variety Pack 8 Count is 18%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Yoplait Cotton Candy/wild Berry Kids Low Fat Yogurt Variety Pack 8 Count is estimated to be 79%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Wild Berry Ingredients: Cultured Grade A Low Fat Milk, Sugar, Modified Corn Starch. Contains 1 % Or Less Of: Corn Starch, Citric Acid, Fruit And Vegetable Juice (Color), Potassium Sorbate Added To Maintain Freshness, Spirulina Extract (Color), Natural Flavor, Vitamin A Acetate, Vitamin D3.cotton Candy Ingredients: Cultured Grade A Low Fat Milk, Sugar, Modified Corn Starch. Contains 1 % Or Less Of: Corn Starch, Natural Flavor, Potassium Sorbate Added To Maintain Freshness, Vegetable Juice (Color), Spirulina Extract (Color), Beta Carotene (Color), Vitamin A Acetate, Vitamin D3.
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