WHOLE MILK SMOOTH & CREAMY YOGURT, FRENCH VANILLA vs. WHOLE MILK ULTRA-PASTEURIZED.
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 SMOOTH & CREAMY YOGURT, FRENCH VANILLA has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | WHOLE MILK SMOOTH & CREAMY YOGURT,… | WHOLE MILK ULTRA-PASTEURIZED. |
|---|---|---|
| Protein | 3.3 G | 3.3 G |
| Total lipid (fat) | 3.3 G | - |
| Carbohydrate, by difference | 12 G | 5 G |
| Energy | 93 KCAL | 67 KCAL |
| Total Sugars | 10 G | 4.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 133 MG | 83 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 160 MG | - |
| Sodium, Na | 50 MG | 50 MG |
| Vitamin D (D2 + D3), International Units | 40 IU | 25 IU |
| Cholesterol | 13 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 2.1 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.