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.
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.

 

 
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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