Yogurt, goats, whole milk
Dernière mise à jour 4 Nov 2026
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Goats' milk yoghurt is a fermented dairy product, described here in its whole-milk form. It provides fat, carbohydrate and protein, as well as calcium. Per 100g, it contains 3.8g of fat, including 2.5g of saturated fat, 3.5g of protein and 120mg of calcium.
Calcium contributes to the maintenance of bones and teeth and supports normal muscle function. Protein is needed for the growth and repair of body tissues. The saturated fat content is worth noting for people monitoring their saturated fat intake. Milk naturally contains lactose, a type of sugar. Full nutrient figures, including energy, sugars and salt, are shown in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 63 kcal |
Energy | 263 kJ |
Graisse | 3.8g |
of which saturates | 2.5g |
Carbohydrate | 3.9g |
of which sugars | 3.9g |
3.5g | |
Sel | 0.1g |
Eau | 89g |
Cholestérol | 11mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0.03mg | |
1mg | |
0.04mg | |
0.17mg | |
0.3mg | |
0.06mg | |
Trace | |
7µg | |
120mg | |
0.2mg | |
14mg | |
110mg | |
170mg | |
Sodium | 39mg |
0.4mg | |
0.01mg |
Other types of yogurt
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
79 kcal | 5.7g | 3g | 0g | |
109 kcal | 4g | 3g | – | |
90 kcal | 3.8g | 3.7g | 0.2g | |
148 kcal | 4.2g | 5.6g | 0.3g | |
106 kcal | 4.1g | 3.2g | 1g | |
137 kcal | 4.8g | 8.4g | Trace | |
133 kcal | 5.7g | 10g | 0g | |
78 kcal | 4.2g | 1.1g | 0.3g | |
91 kcal | 4.4g | 1.5g | 0.9g | |
57 kcal | 4.8g | 1g | – | |
91 kcal | 3.8g | 0.9g | 0g | |
Yogurt, soya, non-dairy alternative to yogurt, fruit, fortified | 72 kcal | 3.3g | 2g | 1g |
59 kcal | 4.8g | 0.2g | 0.4g | |
54 kcal | 5.4g | 0.2g | 0g | |
62 kcal | 3.1g | Trace | – | |
– | – | 2g | – | |
44 kcal | 3.4g | 0.1g | 1g |
About these figures
Values are per 100g of the food as described (10 samples, 2 brands, from health food outlets). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.