WHOLE MILK GREEK YOGURT vs. WHOLE MILK PLAIN GREEK 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.
WHOLE MILK PLAIN GREEK YOGURT has the most protein of the foods compared, at 9.4 g per 100g.
| Nutrient | WHOLE MILK GREEK YOGURT | WHOLE MILK PLAIN GREEK YOGURT |
|---|---|---|
| Protein | 8 G | 9.4 G |
| Total lipid (fat) | 4 G | 5.3 G |
| Carbohydrate, by difference | 12 G | 4.1 G |
| Energy | 113 KCAL | 100 KCAL |
| Total Sugars | 10.7 G | 3.5 G |
| Fiber, total dietary | 0 G | 0.6 G |
| Calcium, Ca | 100 MG | 100 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 113 MG | 135 MG |
| Sodium, Na | 37 MG | 35 MG |
| Cholesterol | 13 MG | 21 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.3 G | 2.9 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.