NONFAT GREEK YOGURT vs. NONFAT INSTANT DRY 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.
NONFAT INSTANT DRY MILK has the most protein of the foods compared, at 34.8 g per 100g.
| Nutrient | NONFAT GREEK YOGURT | NONFAT INSTANT DRY MILK |
|---|---|---|
| Protein | 8 G | 34.8 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 11.3 G | 52.2 G |
| Energy | 73 KCAL | 348 KCAL |
| Total Sugars | 10 G | 52.2 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 93 MG | 1304 MG |
| Iron, Fe | 0.2 MG | 0 MG |
| Potassium, K | 127 MG | 1696 MG |
| Sodium, Na | 33 MG | 543 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 435 IU |
| Sugars, added | 7.3 G | - |
| Cholesterol | 3 MG | 22 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.