MILD 2% ORGANIC LOW FAT YOGURT, MILD vs. ORIGINAL YOGURT, PLAIN
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.
MILD 2% ORGANIC LOW FAT YOGURT, MILD has the most protein of the foods compared, at 4.7 g per 100g.
| Nutrient | MILD 2% ORGANIC LOW FAT YOGURT, MILD | ORIGINAL YOGURT, PLAIN |
|---|---|---|
| Protein | 4.7 G | 3.5 G |
| Total lipid (fat) | 1.8 G | 3.5 G |
| Carbohydrate, by difference | 5.9 G | 4.4 G |
| Energy | 58 KCAL | 62 KCAL |
| Total Sugars | 5.3 G | 4.4 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 153 MG | 132 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 62 MG | 66 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 9 MG | 11 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.2 G | 2.2 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.