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Yogurt bianco
Yogurt bianco by Cuor di Malga provides 69 kcal per 100 g, with 4.8 g of sugars and 4 g of protein. Its Nutri-Score is B and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Plain yogurts category and comes in a 1000g pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 69 kcal | 64 +8% |
| Total fat | 3.5 g | 2.8 +24% |
| Saturated fat | 2.4 g | 1.8 +34% |
| Carbohydrates | 4.8 g | 5.2 −8% |
| Total sugars | 4.8 g | 4.8 |
| Added sugars | 0 g | 0.3 −100% |
| Dietary fiber | 1.5 g | 0.3 +430% |
| Protein | 4 g | 4.3 −7% |
| Salt | 0.1 g | 0.1 −23% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1177 Plain yogurts products on Foodmetria.
Compared with other plain yogurts
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
yogurt intero (_latte_ intero, fermenti lattici vivi)
- Allergens
- Milk
Product details
- Quantity
- 1000g
- Sold in
- Italy
- Barcode
- 8033520527360
Prices reported by shoppers
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Frequently asked questions
How many calories are in Yogurt bianco?
Yogurt bianco contains 69 kcal per 100 g.
How much sugar is in Yogurt bianco?
Yogurt bianco has 4.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Yogurt bianco healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Yogurt bianco vegan?
Based on its ingredient list, it is not vegan.
What allergens does Yogurt bianco contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated August 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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