MUSTARD PALE ALE vs. NON-HOMOGENIZED 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.
NON-HOMOGENIZED WHOLE MILK YOGURT has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | MUSTARD PALE ALE | NON-HOMOGENIZED WHOLE MILK YOGURT |
|---|---|---|
| Protein | 0 G | 3.5 G |
| Total lipid (fat) | 0 G | 3.5 G |
| Carbohydrate, by difference | 0 G | 10.6 G |
| Energy | 100 KCAL | 88 KCAL |
| Sodium, Na | 1000 MG | 50 MG |
| Cholesterol | 0 MG | 13 MG |
| Total Sugars | - | 8.8 G |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 118 MG |
| Iron, Fe | - | 0 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 2.4 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.