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Yoghurt with Fruits, Lean, with Sweeteners
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Yoghurt with Fruits, Lean, with Sweeteners

g Sweeteners Fruit-infused Yogurt Yoghurt
47 KCAL KCAL / 100g
4.5g Protein
0.1g Fat
7g Carbohydrates
Sweeteners Fruit-infused Yogurt Yoghurt

Yoghurt with Fruits, Lean, with Sweeteners

47 KCAL / 100g
4.5g Protein
0.1g Fat
7g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alcohol 1 g
Ash 0.7 g
Boron 20 mg
Calcium 110 mg
Carbohydrate 7 g
Carotene Beta 8 mg
Chloride 93 mg
Chlorine 93 mg
Cholesterol 2 mg
Chromium 0.2 µg
Cobalt 0.1 µg
Complete Protein 4.5 g
Copper 0.01 mg
Fat 0.1 g
Fatty monounsaturated 0.03 g
Fatty polyunsaturated 0.01 g
Fatty saturated 0.1 g
Fatty trans 1 g
Fiber 0.5 g
Fiber insoluble 0.4 g
Fiber soluble 0.1 g
Fluoride 10 mg
Fructose 1.5 g
Glicemyc Index 35 µg
Iodine 6 µg
Iron 0.1 mg
Lactose 3.5 g
Lutein + zeaxanthin 10 mg
Magnesium 11 mg
Manganese 0.01 mg
Molybdenum 1 µg
Natron 45 g
Nickel 1 mg
Omega 3 0 g
Omega 6 0.01 g
Phosphorus 120 mg
Potassium 150 mg
Protein 4.5 g
Protein Animal 4.5 g
Protein Plant 1 g
Retinol 20 µg
Salt 0.1 g
Selenium 1 µg
Silica 1 mg
Sodium 45 mg
Sorbitol 0.5 g
Starch 1 g
Sucrose 2 g
Sugar 7 g
Sugar added 3.5 g
Total Carbohydrates 7 g
Total Fat 0.1 g
Total Protein 4.5 g
Total sugar alcohols 2 g
Vitamin A 21 µg
Vitamin ARE 21 µg
Vitamin B1 (Thiamin) 0.04 mg
Vitamin B12 (Cobalamin) 0.4 µg
Vitamin B2 (Riboflavin) 0.17 mg
Vitamin B3 (Niacin) 0.1 mg
Vitamin B5 (Pantothenic acid) 0.5 mg
Vitamin B6 (Pyridoxine) 0.07 mg
Vitamin B7 (Biotin) 0.5 mg
Vitamin B9 (Folate) 2 µg
Vitamin C (Ascorbic acid) 4 mg
Vitamin D 0.1 µg
Vitamin E 0.2 mg
Vitamin K 210 µg
Water 86.6 g
Xylitol 1.5 g
Zinc 0.4 mg
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This fig-derived fermented preparation delivers an energy density of 167 kilocalories per 100 milliliters, with a macronutrient profile comprising 1.3 grams of protein alongside a substantial 37 grams of carbohydrates. The product constitutes a concentrated reservoir of phytochemical antioxidants, wherein polyphenolic compounds exert a dermatoprotective function through their capacity to scavenge reactive oxygen species—molecules implicated in accelerating cutaneous senescence. Upon systemic absorption, these bioactive agents further suppress the oxidative modification of low-density lipoprotein particles, thereby conferring protection against endothelial dysfunction and atherosclerotic plaque formation. The foundational fig fruit matrix contributes significant quantities of dietary fiber, which promotes optimal intestinal transit time and microbial diversity within the colon. Clinical caution is nevertheless advised for individuals with impaired glucose tolerance: the elevated simple sugar content renders this vinegar inappropriate for diabetic populations. Similar precautions extend to patients presenting with acute inflammatory conditions of the gastrointestinal mucosa, where ingestion may exacerbate preexisting dyspeptic symptoms. Within ethnomedical systems, figs have long been employed as adjunctive therapy for cardiovascular pathologies, primarily through mechanisms involving vasodilation and enhanced capillary permeability. Their gentle cathartic properties additionally alleviate constipation-related discomfort. Nutrition specialists suggest judicious incorporation of this vinegar into weight-management regimens, highlighting its potential to modulate postprandial thermogenesis and satiety signaling.

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