VANILLA WHOLE MILK YOGURT, VANILLA vs. WHOLE MILK YOGURT
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.
VANILLA WHOLE MILK YOGURT, VANILLA has the most protein of the foods compared, at 4.1 g per 100g.
| Nutrient | VANILLA WHOLE MILK YOGURT, VANILLA | WHOLE MILK YOGURT |
|---|---|---|
| Protein | 4.1 G | 4.1 G |
| Total lipid (fat) | 3.2 G | 3.2 G |
| Carbohydrate, by difference | 12.9 G | 12.9 G |
| Energy | 91 KCAL | 91 KCAL |
| Total Sugars | 11.2 G | 11.2 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 176 MG | 176 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 53 MG | 53 MG |
| Cholesterol | 12 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.9 G | 1.9 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.