Yoghurt, regular fat (~3%), apricot pieces or flavoured

Australian produced yoghurt with apricot pieces and added sugar. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.

Proximates, vitamins and minerals (except I) are from samples analysed in 1988 by AGAL (composite of 8 varieties- 2x Peters Farm, Coles, 2x Yoplait, 2x Ski and No Frills- from Australia, purchased from 3 outlets in Sydney). Fat was also determined in 5 fruit yoghurt samples purchased in Sydney in 2005. Fatty acids were determined in three of the 2005 samples. I, Se, Cr and Ni were determined in the 22nd ATDS full fat fruit yoghurt sample. As, Cd, Cu, Hg, Pb, Sb, Se and Zn were also determined in the 1996 AMBS in samples collected nationally. Fibre was imputed based on estimated fruit content.