VITAMIN D MILK vs. VITAMIN D WHOLE MILK vs. LOW FAT 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.
LOW FAT YOGURT has the most protein of the foods compared, at 4.9 g per 100g.
| Nutrient | VITAMIN D MILK | VITAMIN D WHOLE MILK | LOW FAT YOGURT |
|---|---|---|---|
| Protein | 3.3 G | 3.3 G | 4.9 G |
| Total lipid (fat) | 3.3 G | 3.3 G | 1.1 G |
| Carbohydrate, by difference | 5 G | 5 G | 8.4 G |
| Energy | 62 KCAL | 62 KCAL | 62 KCAL |
| Total Sugars | 5 G | 5 G | 4.9 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 125 MG | 125 MG | 156 MG |
| Iron, Fe | 0 MG | 0 MG | 0 MG |
| Potassium, K | 162 MG | 162 MG | 218 MG |
| Sodium, Na | 52 MG | 52 MG | 71 MG |
| Vitamin D (D2 + D3), International Units | 42 IU | 42 IU | 53 IU |
| Cholesterol | 15 MG | 15 MG | 7 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 2.1 G | 0.67 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.