Yoghurt typically contains between 5% and 15% protein.
Plain yoghurt contains water, lactic acid, milk proteins and fat, and any unconverted (or added) sugars.
Acorns don't have much proteins. Acorns are high in fat and carbs. source:
Depends on how much you have, and what you have it with. A soup plate, filled to the brim, with full-fat milk/youghurt, won't be a small meal. A dessert bowl, with low-fat milk/yoghurt, can be a small meal.
Usually, you get fat.
It's about the same as half of milk, or two thirds of low fat yoghurt.
There are lean proteins and there are proteins that have higher fat content. Lean proteins include meat, poultry, fish and tofu. Proteins that can contain higher fat content are cheese, red meat and other foods.
It depends on the brand of the yoghurt and the country.
Fat holds about 10 of its weight in water, which is more than other substances like carbohydrates and proteins.
Yogurt is classified as a colloid. It consists of milk proteins and fat dispersed in a liquid phase, forming a gel-like structure that gives it a creamy texture. In a colloid, the dispersed particles are larger than those in a solution but too small to settle out, which is characteristic of yogurt.
Vegetable protein is has much less fat than animal protein.
There shouldn't be any ! Yoghurt is made from milk !
Yes vaalia yoghurt is gluten free, go to http://www.vaalia.com.au/yoghurt/children/my-first-yoghurt/