ALMONDMILK YOGURT, VANILLA vs. ALMONDMILK, ORIGINAL UNSWEETENED
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.
ALMONDMILK YOGURT, VANILLA has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | ALMONDMILK YOGURT, VANILLA | ALMONDMILK, ORIGINAL UNSWEETENED |
|---|---|---|
| Protein | 2.9 G | 0.42 G |
| Total lipid (fat) | 7.7 G | 1 G |
| Carbohydrate, by difference | 9.4 G | 0.42 G |
| Energy | 112 KCAL | 12 KCAL |
| Total Sugars | 5.3 G | 0 G |
| Fiber, total dietary | 1.2 G | 0.4 G |
| Calcium, Ca | 34 MG | 188 MG |
| Iron, Fe | 0.59 MG | 0.17 MG |
| Potassium, K | 68 MG | 67 MG |
| Sodium, Na | 3 MG | 71 MG |
| Sugars, added | 4.7 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.59 G | 0.08 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.