How many teaspoons of sugar in raspberry yogurt?

Raspberry yogurt comes from Dr Unwin’s sugar burden chart, which is laid out differently from his other charts. Instead of portions, it gives every food per 100g or 100ml. Instead of ranking foods, it sorts them into three columns: naturally occurring sugars, foods with added sugars, and foods digested down into sugars. “Raspberry yoghurt”, as the chart spells it, is in the middle column with chocolate rice crispies, fizzy orange, digestive biscuits and malt loaf.

The figure is for 100g, a weight close to many of the small yogurt pots sold in multipacks, though pots range well below and above it. The calculator adds one 100g portion per tap.

The chart prints no glycaemic index, carbohydrate weight or glycaemic load. The load on this page was back-calculated from the teaspoon figure.

The chart describes the yogurt only by its flavour, not whether it is whole milk or low fat, set or stirred, or how much fruit and sugar it contains. A fruit yogurt’s carbohydrate comes from three places: lactose in the milk, sugars naturally present in the fruit, and any sugar or syrup added to the fruit preparation. Recipes vary considerably between brands.

The plain yogurt in this dataset, Greek-style yogurt, comes from Table 1 of the 2016 paper and is measured as a 200g pot. The fresh fruit on the fruits chart closest to raspberries is strawberries.