PLAIN PROBIOTIC WHOLE MILK YOGURT, PLAIN vs. PLAIN UNSWEETENED CULTURED SOY
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 PROBIOTIC WHOLE MILK YOGURT, PLAIN has the most protein of the foods compared, at 4.1 g per 100g.
| Nutrient | PLAIN PROBIOTIC WHOLE MILK YOGURT, PLAIN | PLAIN UNSWEETENED CULTURED SOY |
|---|---|---|
| Protein | 4.1 G | 3.5 G |
| Total lipid (fat) | 3.5 G | 2.1 G |
| Carbohydrate, by difference | 6.5 G | 3.5 G |
| Energy | 76 KCAL | 47 KCAL |
| Total Sugars | 6.5 G | 0 G |
| Fiber, total dietary | 0 G | 1.2 G |
| Calcium, Ca | 118 MG | 35 MG |
| Iron, Fe | 0 MG | 0.64 MG |
| Potassium, K | 165 MG | - |
| Sodium, Na | 68 MG | 32 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | - |
| Cholesterol | 15 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 0.29 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.