GRASSMILK ORGANIC WHOLE MILK vs. GRASSMILK WHOLE MILK 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.
GRASSMILK WHOLE MILK YOGURT has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | GRASSMILK ORGANIC WHOLE MILK | GRASSMILK WHOLE MILK YOGURT |
|---|---|---|
| Protein | 3.3 G | 4 G |
| Total lipid (fat) | 3.3 G | 3.5 G |
| Carbohydrate, by difference | 5 G | 10.6 G |
| Energy | 62 KCAL | 88 KCAL |
| Total Sugars | 4.6 G | 10.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 117 MG | 154 MG |
| Iron, Fe | 0.04 MG | 0 MG |
| Potassium, K | 146 MG | - |
| Sodium, Na | 50 MG | 66 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 12 MG | 13 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 2 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.