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Vanilla Yogurt Low Fat
Yoplait
6/4 LB
771465
Reduced Sugar And Low Fat Vanilla Yogurt In A Convenient Multi-Serve Pouch. Contains 25% Less Sugar Than Parfaitpro(R) Traditional Bulk Vanilla Yogurt With Only 7 Grams Of Added Sugar Per 6Oz Serving.
Bulk, Reduced Sugar And Low Fat Vanilla Yogurt In A Convenient Multi-Serve Pouch. Contains 25% Less Sugar Than Parfaitpro(R) Traditional Bulk Vanilla Yogurt With Only 7 Grams Of Added Sugar Per 6Oz Serving. Easy, Three-Step Tear, Squeeze And Toss Process Lets You Make Parfaits In Less Time, With Less Labor, Mess And Waste. Made Without Gelatin. For Usda Child Nutrition Programs: Meets 1 Meat Alternative Per 4 Ounces, Usda Smart Snacks Criteria, And Is Cacfp Eligible.
View Item Spec Sheet
| SKU | 771465 |
|---|---|
| Package Type | Bulk |
| Brand Name | Yoplait |
| Ingredients | Cultured Grade A Low Fat Milk, Sugar, Modified Corn Starch. Contains 1 % Or Less Of: Corn Starch, Potassium Sorbate Added To Maintain Freshness, Natural Flavor, Vitamin A Acetate, Vitamin D3. |
| Milk Source | Cow |
| Unit Size | 6/4 LB |
| Dietary & Lifestyle | Gluten Free, Kosher |
| Stock Status | 100, 110, 200, 300, 400, 500, 600, 700, 800, 900, 912 |
| Local Inventory | 100, 400, 500, 700, 800, 900, 912, 920 |
Nutrition Facts
11 servings per container
Serving size
170GR
calories
per serving
120
Amount/serving
% Daily Value*
Total Fat
1G
1%
Saturated Fat
.5G
3%
Trans Fat
0G
Cholesterol
<5MG
2%
Sodium
100MG
4%
Amount/serving
% Daily Value*
Total Carbohydrate
22G
8%
Dietary Fiber
0G
0%
Total Sugar
14G
Includes 1g Added Sugars
16%
Protein
6G
Vitamin D
3.5MCG
MCG%
Calcium
220MG
MG%
Iron
0MG
0%
Potassium
320MG
6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains:MilkMay Contain:Milk
Ingredients:Cultured Grade A Low Fat Milk, Sugar, Modified Corn Starch. Contains 1 % Or Less Of: Corn Starch, Potassium Sorbate Added To Maintain Freshness, Natural Flavor, Vitamin A Acetate, Vitamin D3.
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