GINGER PEACH PROBIOTIC WHOLE MILK YOGURT, GINGER… vs. VANILLA ORGANIC WHOLE MILK YOGURT, VANILLA
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.
VANILLA ORGANIC WHOLE MILK YOGURT, VANILLA has the most protein of the foods compared, at 4.1 g per 100g.
| Nutrient | GINGER PEACH PROBIOTIC WHOLE MILK… | VANILLA ORGANIC WHOLE MILK YOGURT,… |
|---|---|---|
| Protein | 3.5 G | 4.1 G |
| Total lipid (fat) | 3.5 G | 3.5 G |
| Carbohydrate, by difference | 11.8 G | 8.8 G |
| Energy | 94 KCAL | 82 KCAL |
| Total Sugars | 11.8 G | 7.7 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 147 MG | 118 MG |
| Iron, Fe | 0.21 MG | 0 MG |
| Potassium, K | 124 MG | 165 MG |
| Sodium, Na | 59 MG | 65 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 5.9 G | 3.5 G |
| Cholesterol | 12 MG | 15 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 2.1 G |
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.