Prepared Dishes · SOURCE-BASED NUTRITION
McDONALD'S, Fruit 'n Yogurt Parfait (without granola) nutrition facts
SR Legacy
McDONALD'S, Fruit 'n Yogurt Parfait (without granola). Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 90 kcal | — |
| Protein | 2.47 g | 4.9% |
| Carbohydrate, by difference | 17.7 g | 6.4% |
| Total lipid (fat) | 1.13 g | 1.4% |
| Fiber, total dietary | 0.9 g | 3.2% |
| Total Sugars | 11.9 g | — |
| Fatty acids, total saturated | 0 g | 0% |
| Cholesterol | 5 mg | 1.7% |
| Sodium, Na | 38 mg | 1.7% |
| Potassium, K | 165 mg | 3.5% |
| Calcium, Ca | 87 mg | 6.7% |
| Iron, Fe | 0.36 mg | 2% |
| Magnesium, Mg | 12 mg | 2.9% |
| Phosphorus, P | 71 mg | 5.7% |
| Zinc, Zn | 0.3 mg | 2.7% |
| Copper, Cu | 0.04 mg | 4.6% |
| Manganese, Mn | 0.12 mg | 5.3% |
| Vitamin C, total ascorbic acid | 14.5 mg | 16.1% |
| Thiamin | 0.03 mg | 2.8% |
| Riboflavin | 0.12 mg | 9% |
| Niacin | 0.19 mg | 1.2% |
| Pantothenic acid | 0.4 mg | 8% |
| Vitamin B-12 | 0.2 µg | 8.3% |
| Ash | 0.56 g | — |
| Fatty acids, total monounsaturated | 0.01 g | — |
| Fatty acids, total polyunsaturated | 0.03 g | — |
| Fatty acids, total trans | 0.05 g | — |
| Folate, food | 11 µg | — |
| Folate, total | 11 µg | — |
| Fructose | 1.78 g | — |
| Galactose | 0.18 g | — |
| Glucose | 0.75 g | — |
| Lactose | 2.22 g | — |
| Maltose | 0 g | — |
| Sucrose | 6.97 g | — |
| Vitamin A, IU | 62 iu | — |
| Water | 78.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (16.1% DV), Riboflavin (B2) (9% DV) and Vitamin B12 (8.3% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 14.5 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.12 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B12: blood cells and nerves
This amount provides 0.2 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.4 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 87 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 71 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Vitamin C
This amount provides 14.5 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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