MAPLE WHOLE MILK vs. MAPLE WHOLE MILK YOGURT, MAPLE
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.
MAPLE WHOLE MILK has the most protein of the foods compared, at 5.9 g per 100g.
| Nutrient | MAPLE WHOLE MILK | MAPLE WHOLE MILK YOGURT, MAPLE |
|---|---|---|
| Protein | 5.9 G | 5.9 G |
| Total lipid (fat) | 2.9 G | 2.9 G |
| Carbohydrate, by difference | 11.2 G | 11.2 G |
| Energy | 92 KCAL | 92 KCAL |
| Total Sugars | 10.6 G | 10.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 129 MG | 129 MG |
| Iron, Fe | 0.16 MG | 0.16 MG |
| Sodium, Na | 62 MG | 62 MG |
| Cholesterol | 15 MG | 15 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 2.4 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.