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Yogurt
(also spelled yogourt or yoghurt) is a semi-solid
fermented milk product which originated centuries
ago in Bulgaria.
It's popularity has grown and is now consumed
in most parts of the world. |
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| Iit
was not until 1857 that yeast was actually
identified as tiny one-celled living plants.
It is commonly believed that Louis Pasteur
identified the action of yeast on sugar-fermentation.
Yeast ferments sugar which forms gases that
expand bread dough. |
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FOOD |
SERVING
SIZE |
TOTAL
CALORIES |
FAT
GMS |
PROTEIN
GMS |
CARBS
GMS |
FIBER
GMS |
CHOL.
MGS |
SODIUM
MGS |
| Yam,
boiled or baked, cubed |
1/2
cup |
79 |
0.1 |
1.0 |
18.8 |
2.7 |
0 |
5 |
| Yeast,
Baker's Active, dry |
1
tbsp. |
35 |
0.6 |
4.6 |
4.6 |
3.3 |
0 |
6 |
| Yogurt,
Plain, lowfat |
8
oz. |
140 |
4.0 |
10.0 |
16.0 |
0.0 |
15 |
160 |
| Yogurt,
Plain, nonfat |
8
oz. |
110 |
0.0 |
11.0 |
16.0 |
0.0 |
5 |
160 |
| Yogurt,
Chocolate, frozen, nonfat |
4
oz. |
80 |
‹
1.0 |
4.0 |
19.0 |
0.0 |
0 |
70 |
| Yogurt,
Strawberry, frozen, nonfat |
4
oz. |
80 |
0.0 |
4.0 |
19.0 |
0.0 |
0 |
70 |
| Yogurt,
Vanilla, frozen, nonfat |
4
oz. |
80 |
0.0 |
4.0 |
20.0 |
0.0 |
0 |
70 |
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Before
you begin any exercise or diet program, you should have permission
from your doctor.
Contents in this web site are in no way intended as a substitute
for medical counsel .
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