Saltie Public Food Database

Yplt Gogurt Variety Pack 16 Ct Yoplait Go-gurt Gluten Free Berry And Cherry Yogurt Tubes 16 Count

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Brand Go-gurt
UPC Code 00070470137766
Data Source USDA

Nutrition Facts

Package Weight 32 ONZ
Serving Sizes 1 tube (100g)
tube
Calories 150
Total Fat 1g 1%
Saturated Fat 0.6g 3%
Cholesterol 5mg 2%
Sodium 75mg 3%
Total Carbohydrate 29.3g 11%
Dietary Fiber 0g 0%
Sugars 22.3g
Protein 6.1g 12%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 tube of Yoplait Go-gurt Gluten Free Berry And Cherry Yogurt Tubes 16 Count are 78% in carbs, 6% in fat, and 16% in protein.

carbs: 78%
fat: 6%
protein: 16%

Carbs to Weight Ratio

The carbs to weight ratio of Yoplait Go-gurt Gluten Free Berry And Cherry Yogurt Tubes 16 Count is 29%.

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 Go-gurt Gluten Free Berry And Cherry Yogurt Tubes 16 Count is estimated to be 64%.

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

Berry Ingredients: Cultured Grade A Low Fat Milk, Sugar, Modified Corn Starch. Contains 1% Or Less Of: Kosher Gelatin, Tricalcium Phosphate, Vegetable And Fruit Juice (For Color), Natural Flavor, Potassium Sorbate Added To Maintain Freshness, Vitamin A Acetate, Vitamin D3.cherry Ingredients: Cultured Grade A Low Fat Milk, Sugar, Modified Corn Starch. Contains 1% Or Less Of: Kosher Gelatin, Tricalcium Phosphate, Vegetable Juice (For Color), Natural Flavor, Potassium Sorbate Added To Maintain Freshness, Vitamin A Acetate, Vitamin D3.

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