National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 43476, Tofu yogurt

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

cup
262g
Proximates
Water g 77.50 203.05
Energy kcal 94 246
Protein g 3.50 9.17
Total lipid (fat) g 1.80 4.72
Carbohydrate, by difference g 15.96 41.82
Fiber, total dietary g 0.2 0.5
Sugars, total g 1.24 3.25
Minerals
Calcium, Ca mg 118 309
Iron, Fe mg 1.06 2.78
Magnesium, Mg mg 40 105
Phosphorus, P mg 38 100
Potassium, K mg 47 123
Sodium, Na mg 35 92
Zinc, Zn mg 0.31 0.81
Vitamins
Vitamin C, total ascorbic acid mg 2.5 6.6
Thiamin mg 0.060 0.157
Riboflavin mg 0.020 0.052
Niacin mg 0.240 0.629
Vitamin B-6 mg 0.020 0.052
Folate, DFE µg 6 16
Vitamin B-12 µg 0.00 0.00
Vitamin A, RAE µg 2 5
Vitamin A, IU IU 33 86
Vitamin E (alpha-tocopherol) mg 0.31 0.81
Vitamin D (D2 + D3) µg 0.0 0.0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 3.5 9.2
Lipids
Fatty acids, total saturated g 0.259 0.679
Fatty acids, total monounsaturated g 0.400 1.048
Fatty acids, total polyunsaturated g 1.017 2.665
Cholesterol mg 0 0
Other
Caffeine mg 0 0