SILK Vanilla soy yogurt (family size)

Per 100 g, SILK Vanilla soy yogurt (family size) provides 79 calories, 13.7 g carbohydrate, 2.6 g protein and 0.4 g fibre.

100 gper serving
= 79 kcal
Calories by amount
× 100 g = 100 g
79kcal 4% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
65%Nutrient scoreNutrient ScoreThe share of this food's 10 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.10 available of 33 total nutrients with a Daily Value10of33
Protein2.6g13% kcal
Carbs13.7g67% kcal
Fat1.8g20% kcal
Fiber 0.4g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day10.6g10.6g12%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Composition and calculated figures

What 100 g is made of, by weight

  • Water80.7 g
  • Carbohydrate13.3 g
  • Fibre0.4 g
  • Protein2.6 g
  • Fat1.8 g
  • Other1.2 g

Calculated from this food's data, per 100 g

Net carbs
13.3 g
Carbohydrate minus fibre.

SILK Vanilla soy yogurt (family size): key facts

How many calories are in SILK Vanilla soy yogurt (family size)?
SILK Vanilla soy yogurt (family size) has 79 calories per 100 g.
How much protein is in SILK Vanilla soy yogurt (family size)?
SILK Vanilla soy yogurt (family size) provides 2.6 g of protein per 100 g.
How many carbs are in SILK Vanilla soy yogurt (family size)?
SILK Vanilla soy yogurt (family size) contains 13.7 g of carbohydrate per 100 g, including 0.4 g of fibre.
How much fat is in SILK Vanilla soy yogurt (family size)?
SILK Vanilla soy yogurt (family size) has 1.8 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).