2% REDUCED FAT MILK vs. BROWN COW, PLAIN NONFAT YOGURT
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BROWN COW, PLAIN NONFAT YOGURT has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | 2% REDUCED FAT MILK | BROWN COW, PLAIN NONFAT YOGURT |
|---|---|---|
| Protein | 4.2 G | 4.8 G |
| Total lipid (fat) | 2.1 G | 0 G |
| Carbohydrate, by difference | 5.4 G | 6.6 G |
| Energy | 54 KCAL | 44 KCAL |
| Total Sugars | 5.4 G | 6.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 104 MG | 176 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 58 MG | 66 MG |
| Vitamin D (D2 + D3), International Units | 25 IU | - |
| Cholesterol | 8 MG | 2 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 0 G |
| Potassium, K | - | 225 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.