PLAIN WHOLE MILK YOGURT, PLAIN vs. PLANT-BASED ORGANIC MEATLESS BEEF STYLE CRUMBLES
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.
PLANT-BASED ORGANIC MEATLESS BEEF STYLE CRUMBLES has the most protein of the foods compared, at 16.5 g per 100g.
| Nutrient | PLAIN WHOLE MILK YOGURT, PLAIN | PLANT-BASED ORGANIC MEATLESS BEEF STYLE… |
|---|---|---|
| Protein | 4.1 G | 16.5 G |
| Total lipid (fat) | 2.9 G | 22.4 G |
| Carbohydrate, by difference | 5.9 G | 12.9 G |
| Energy | 71 KCAL | 318 KCAL |
| Total Sugars | 5.9 G | 2.4 G |
| Fiber, total dietary | 0 G | 4.7 G |
| Calcium, Ca | 147 MG | 71 MG |
| Iron, Fe | 0 MG | 2.4 MG |
| Potassium, K | 194 MG | 671 MG |
| Sodium, Na | 56 MG | 506 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 15 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.8 G | 3.5 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.