PLAIN LOWFAT YOGURT, PLAIN vs. 2% REDUCED FAT MILK vs. STEAK SAUCE
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.
PLAIN LOWFAT YOGURT, PLAIN has the most protein of the foods compared, at 4.7 g per 100g.
| Nutrient | PLAIN LOWFAT YOGURT, PLAIN | 2% REDUCED FAT MILK | STEAK SAUCE |
|---|---|---|---|
| Protein | 4.7 G | 4.2 G | 0 G |
| Total lipid (fat) | 1.2 G | 2 G | 0 G |
| Carbohydrate, by difference | 7.1 G | 6.2 G | 11.8 G |
| Energy | 59 KCAL | 59 KCAL | 59 KCAL |
| Total Sugars | 7.1 G | 5.7 G | 11.8 G |
| Fiber, total dietary | 0 G | 0 G | - |
| Calcium, Ca | 176 MG | 150 MG | - |
| Iron, Fe | 0 MG | 0 MG | - |
| Potassium, K | 229 MG | 201 MG | - |
| Sodium, Na | 65 MG | 65 MG | 1647 MG |
| Cholesterol | 6 MG | 10 MG | - |
| Fatty acids, total trans | 0 G | 0 G | - |
| Fatty acids, total saturated | 0.88 G | 1.3 G | - |
| Sugars, added | - | - | 5.9 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.