PLAIN YOGURT, PLAIN vs. PLANTAIN CHIPS WITH SEA SALT, SEA SALT
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 YOGURT, PLAIN has the most protein of the foods compared, at 4.1 g per 100g.
| Nutrient | PLAIN YOGURT, PLAIN | PLANTAIN CHIPS WITH SEA SALT, SEA SALT |
|---|---|---|
| Protein | 4.1 G | 3.3 G |
| Total lipid (fat) | 5.3 G | 30 G |
| Carbohydrate, by difference | 6.5 G | 66.7 G |
| Energy | 82 KCAL | 533 KCAL |
| Total Sugars | 5.3 G | 0 G |
| Fiber, total dietary | 0 G | 6.7 G |
| Calcium, Ca | 155 MG | 33 MG |
| Iron, Fe | 0 MG | 1 MG |
| Potassium, K | 205 MG | 767 MG |
| Sodium, Na | 65 MG | 67 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | 0 G |
| Cholesterol | 21 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.9 G | 11.7 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.