FATSL
Calories and macros in selected dairy states
Values refer to the named edible food state per 100 g. Match species, variety, edible part and preparation before calculating your serving.
Composition of the selected records
Missing means not available, not zero. Total carbohydrate includes fiber; do not add it again. Water by mass is not liquid volume. Raw identifies the source state and does not recommend raw consumption.
| Food and exact state | Selected metric per 100 g | In your weighed serving |
|---|---|---|
| Yogurt, plain, whole milk Plain whole-milk yogurt, generic record; not Greek or nonfat yogurt. Count toppings separately. | 61 | 61 |
| Butter, unsalted Regular butter without salt, generic record; not light butter, a spread or clarified butter. | 717 | 717 |
| Butter, salted Regular salted butter, generic record; not light butter, a spread or clarified butter. Check your package label. | 717 | 717 |
| Sheep milk, fluid Generic fluid sheep milk; not cow milk or milk powder. Use weighed edible mass, not a volume-to-mass assumption. | 108 | 108 |
| Milk, producer, fluid, 3.7% milkfat The source's fluid producer milk record, labelled 3.7% milkfat; recorded fat is 3.66 g per 100 g. Not a substitute for a different milkfat level. Weigh the milk. | 64 | 64 |
| Whey, acid, fluid Liquid acid whey; not dry whey powder or whey protein isolate. Use weighed mass. | 24 | 24 |
| Whey, sweet, fluid Liquid sweet whey; not dry whey powder or whey protein isolate. Use weighed mass. | 27 | 27 |
Continue with your own food
Match the edible part, preparation and nutrition basis. Use your own package or receipt when it describes the actual food. Missing values remain unknown.
Use a known label and weighed serving