Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Source: Wikipedia. Source link.
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|Food Item||Yoghurt, whole milk, plain|
|Dietary fibre (g)||0|
|Edible part (%)||100|
|Vitamin A (RAE)||25|
|Vitamin B12 (µg)||0.5|
|Vitamin B6 (mg)||0.05|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.1|