28 %
Iodine contributes to normal cognitive function and to normal thyroid function.
How many calories are in low fat yogurt?
71.3kcal
in a 125 g pot
57 kcal per 100 g.
Source: UK CoFID 2021, record 12-379, 8 analysed samples. Checked 5 October 2026.
1.3 gFat
6 gProtein
9.8 gCarbohydrate
28 %Daily iodine
What’s in a 125 g pot
More than half of a pot is water. The rest is 9.8 g carbohydrate and 6 g protein.
- 1.3 gFat
- 6 gProtein
- 9.8 gCarbohydrate
- 109 gWater
Below average for dairy
Low fat yogurt is 57 kcal per 100 g. The 99 dairy in this database average 224.
Low fat yogurt57
Dairy average224
Low in fat
1 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per pot1.3 g
Saturates, per pot0.83 g
Vitamins and minerals in low fat yogurt
Nothing reaches the “high in” level, but five of the 22 count as a source, led by iodine.
Only a trace
- Vitamin E
- Manganese
Show all 22 with amounts
Chloride294 mg, 37 %
Iodine0.0425 mg, 28 %
Phosphorus179 mg, 26 %
Calcium203 mg, 25 %
Riboflavin (vitamin B2)0.28 mg, 20 %
Vitamin B120.000375 mg, 15 %
Potassium285 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 %
Copper0.04 mg, 3.8 %
Vitamin D0.000125 mg, 2.5 %
Vitamin C1.3 mg, 1.6 %
Vitamin A0.01 mg, 1.3 %
Vitamin B60.01 mg, 0.9 %
Iron0.1 mg, 0.7 %
Vitamin K0.000037 mg, <1 %
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.
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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
Low fat yogurt comes second for iodine here, just behind milk (condensed, whole, sweetened).
0.074mg
0.034mg
0.031mg
0.024mg
Yogurt, low fat, plainthis page
Milk, whole, UHT−0.003 mg
All values per 100 g, from the same dataset. Differences are against low fat yogurt.
Since that first introduction in 1998, Immufix has remained a constant in my life.
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Taken every morning since 1998.
Paula Radcliffe has taken the same formula since she was 24. Customers rate Immufix 4.8 out of 5 from 89 reviews.
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Questions about low fat yogurt
What the numbers say to the questions people actually search.
How many calories are in a portion of low fat yogurt?
A typical portion (125 g, one pot of yogurt) gives 71 kcal. Per 100 g the figure is 57 kcal.
Is low fat yogurt a source of chloride?
It is a source of chloride: 235 mg per 100 g, 29 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
Which vitamins and minerals does low fat yogurt have most of?
By share of the daily reference intake: chloride (235 mg, 29 %), iodine (0.034 mg, 23 %) and phosphorus (143 mg, 20 %) per 100 g.
Is low fat yogurt a good source of protein?
Yogurt, low fat, plain has 4.8 g protein per 100 g, 33 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 12-379, Yogurt, low fat, plain, 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. Fatty acids as Fatty Acids Supplement (1998) 12-870. Vitamin K1 Bolton-Smith et al, Br J Nutr, 83, 2000. 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. 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 iodine.
