INDULGENT YOGURT vs. KEFIR LOW FAT CULTURED MILK
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.
INDULGENT YOGURT has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | INDULGENT YOGURT | KEFIR LOW FAT CULTURED MILK |
|---|---|---|
| Protein | 6.7 G | 5 G |
| Total lipid (fat) | 8 G | 1 G |
| Carbohydrate, by difference | 20 G | 15.8 G |
| Energy | 173 KCAL | 92 KCAL |
| Total Sugars | 18 G | 15.8 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 167 MG | 167 MG |
| Iron, Fe | 0.24 MG | 0 MG |
| Sodium, Na | 50 MG | 71 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 42 IU |
| Sugars, added | 14 G | - |
| Cholesterol | 30 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.3 G | 0.62 G |
| Potassium, K | - | 246 MG |
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.