29 %
Riboflavin contributes to normal energy-yielding metabolism, to the reduction of tiredness and fatigue, and to the maintenance of normal skin and normal vision.
How many calories are in low fat yogurt?
114kcal
in a 125 g pot
91 kcal per 100 g.
Source: UK CoFID 2021, record 12-905, 8 analysed samples. Checked 5 October 2026.
1.1 gFat
4.8 gProtein
0 gFibre
29 %Daily riboflavin
What’s in a 125 g pot
More than half of a pot is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 1.1 gFat
- 4.8 gProtein
- 22.5 gCarbohydrate
- 95 gWater
- 1.6 gMinerals and the rest
Below average for dairy
Low fat yogurt is 91 kcal per 100 g. The 99 dairy in this database average 224.
Low fat yogurt91
Dairy average224
Low in fat
0.9 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per pot1.1 g
Saturates, per pot0.78 g
Vitamins and minerals in low fat yogurt
One of the 20 reach the “high in” level: riboflavin.
Only a trace
- Vitamin E
- Copper
- Manganese
Show all 20 with amounts
Chloride313 mg, 39 %
Riboflavin (vitamin B2)0.41 mg, 29 %
Iodine0.0425 mg, 28 %
Calcium199 mg, 25 %
Phosphorus165 mg, 24 %
Vitamin B120.000375 mg, 15 %
Potassium275 mg, 14 %
Thiamin (vitamin B1)0.15 mg, 14 %
Pantothenic acid (vitamin B5)0.7 mg, 12 %
Folate0.0225 mg, 11 %
Niacin (vitamin B3)1.4 mg, 8.6 %
Zinc0.75 mg, 7.5 %
Magnesium20 mg, 5.3 %
Selenium0.0025 mg, 4.5 %
Biotin0.00187 mg, 3.8 %
Vitamin D0.000125 mg, 2.5 %
Vitamin C1.3 mg, 1.6 %
Vitamin A0.01 mg, 1.3 %
Iron0.14 mg, 1 %
Vitamin B60.01 mg, 0.9 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What low fat yogurt doesn’t give you. And where to find it.
Only 1.3 % of the vitamin C reference intake, 2 % of the vitamin D reference intake and 3.6 % of the selenium reference intake per 100 g.
Vitamin C
1.3%in low fat yogurt, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Vitamin D
2%in low fat yogurt, per 100 g
Find it inBloater, grilled500 % per 100 g
Selenium
3.6%in low fat yogurt, per 100 g
Find it inKidney, pig, fried491 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
Or one scoop of Immufix
Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.
30-day money-back on your first pouch. 75 kcal and 9.9 g of sugars a scoop.
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Low fat yogurt against other dairy
Per 100 g, milk (evaporated, whole) has the most riboflavin in this comparison, followed by cheese spread (plain) and low fat yogurt.
0.4mg
0.4mg
0.3mg
0.3mg
0.3mg
0.3mg
Milk, evaporated, whole+0.1 mg
Cheese spread, plain+0 mg
Yogurt, low fat, toffeethis page
Cheese, Quark−0 mg
Cheese, processed, smoked−0.1 mg
All values per 100 g, from the same dataset. Differences are against low fat yogurt.
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Taken every morning since 1998.
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Questions about low fat yogurt
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of low fat yogurt?
A typical portion (125 g, one pot of yogurt) gives 114 kcal. Per 100 g the figure is 91 kcal.
Is low fat yogurt high in chloride?
Yes. Yogurt, low fat, toffee has 250 mg chloride per 100 g, 31 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does low fat yogurt have most of?
By share of the daily reference intake: chloride (250 mg, 31 %), riboflavin (0.33 mg, 24 %) and iodine (0.034 mg, 23 %) per 100 g.
Is low fat yogurt a good source of protein?
Yogurt, low fat, toffee has 3.8 g protein per 100 g, 17 % of the energy, which meets the UK threshold for “source of protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 12-905, Yogurt, low fat, toffee, 8 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. Campden and Chorleywood FRA, Nutrient analysis of yoghurts, fromage frais and chilled desserts, 1998. Values are per 100 g of the edible part; a pot is 125 g, one pot of yogurt, the usual UK portion for dairy. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 99 dairy kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Yogurt). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dairy
From the same group, with calories per 100 g, and the foods with the most riboflavin.
More dairy
- Cheese, Caerphilly375 kcal
- Cheese, goats milk, full fat, soft, white rind320 kcal
- Cheese, Quark74 kcal
- Cocoa powder312 kcal
- Creme fraiche, half fat162 kcal
- Milk, goats, pasteurised62 kcal
- All 99 dairy