Fermenti Probiotici Fragola

by Parmalat in Yogurts Barcode 3023290062425
Average nutritional quality
Green-Score
b
Environmental impact estimate

Fermenti Probiotici Fragola by Parmalat provides 104 kcal per 100 g, with 15 g of sugars and 3.1 g of protein. That is 60% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Yogurts category.

Nutrient levels per 100 g

Fat
3.5 g · Moderate
Saturated fat
2.3 g · Moderate
Sugars
15 g · Moderate
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 125 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 104 kcal 130 kcal 89 +17%
Total fat 3.5 g 4.4 g 6% 2.8 +26%
Saturated fat 2.3 g 2.9 g 14% 1.7 +36%
Carbohydrates 15 g 18.8 g 7% 11.2 +34%
Total sugars 15 g 18.8 g 9.4 +60%
Protein 3.1 g 3.9 g 8% 4.8 −35%
Salt 0.1 g 0.2 g 0.1 −18%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 12469 Yogurts products on Foodmetria.

Compared with other yogurts

Calories higher 24%
Sugars higher 9%
Salt higher 46%
Saturated fat higher 27%
Protein top 80%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
125 g
Sold in
Italy
Barcode
3023290062425

Prices reported by shoppers

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Frequently asked questions

How many calories are in Fermenti Probiotici Fragola?

Fermenti Probiotici Fragola contains 104 kcal per 100 g and about 130 kcal per serving (125 g).

How much sugar is in Fermenti Probiotici Fragola?

Fermenti Probiotici Fragola has 15 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Fermenti Probiotici Fragola healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 12, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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