Dairy
Plain lactose-free yogurt
Nutrition facts
Serving: 3/4 cup (175 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 103 kcal | |
| Protein | 17.9 g | |
| Carbs | 6.3 g | |
| Fibre | 0 g | 0 % |
| Sugars | 5.6 g | 6 % |
| Fat | 0.7 g | 1 % |
| Saturated fat | 0.2 g | 1 % |
| Sodium | 63 mg | 3 % |
| Vitamin B12 | 1 µg | 58 % |
| Riboflavin (B2) | 0 mg | 38 % |
| Selenium | 17 µg | 31 % |
| Phosphorus | 236 mg | 19 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Lactose-free yogurt is made by adding lactase, an enzyme that breaks lactose down into glucose and galactose; these simple sugars taste sweeter than intact lactose, even without any added sugar, which explains a higher sugar figure on the label.
- Glucose and galactose count as “sugars” on the nutrition table just like added sugar, even though they come from the same amount of milk to begin with.
To mention to a professional
- “Lactose-free” does not mean free of milk protein: if you are allergic to milk, rather than only lactose intolerant, this product is not appropriate; consult a professional if you are unsure about the distinction.
Sources
- Yogurt, Greek, plain, nonfat
- USDA FoodData Central, SR Legacy (Yogurt, Greek, plain, nonfat, used as an approximation)
- Health Canada, priority food allergens
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.