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Tofu yogurt (USDA#43476) |
| Serving Size 1 cup |
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| Water 77g |
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| Calories 94 |
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| Energy 394kj |
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| Protein 3g |
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| Total Fat 1g |
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| Ash 1g |
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| Total Carbohydrates 15g |
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| Dietary Fiber 0g |
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| Sugars 1g |
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| Calcium, Ca 118mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 40mg |
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| Phosphorus, P 38mg |
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| Potassium 47mg |
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| Sodium 35mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 7mg |
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| Selenium, Se 13mcg |
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| Vitamin C, total ascorbic acid 2mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 6mcg |
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| Folic acid 0mcg |
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| Folate, food 6mcg |
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| Folate, DFE 6mcg_DFE |
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| Choline, total 48mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 33IU |
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| Vitamin A, RAE 2mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 3mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 5g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 5g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 20mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Tofu yogurt usda nutrition - Related Content |
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| A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth ... |
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| A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd. Fresh Tofu is made from a milky substance extracted from soybeans, while it ... |
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| A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk. ... |
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| A type of dairy product that is produced from whole, low-fat, or nonfat milk that is fermented with bacterial cultures. The bacteria allows the milk to congeal, giving it a thick, ... |
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