Yogurt, almond milk vs. Yogurt, coconut milk vs. Yogurt, soy
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.
Yogurt, soy has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | Yogurt, almond milk | Yogurt, coconut milk | Yogurt, soy |
|---|---|---|---|
| Protein | 3 G | 2.4 G | 4.8 G |
| Total lipid (fat) | 7 G | 5.6 G | 2.6 G |
| Carbohydrate, by difference | 13 G | 12.9 G | 12.3 G |
| Energy | 128 KCAL | 108 KCAL | 90 KCAL |
| Total Sugars | 7.8 G | 8.9 G | 8 G |
| Fiber, total dietary | 1.5 G | 1.2 G | 0.9 G |
| Calcium, Ca | 160 MG | 145 MG | 89 MG |
| Iron, Fe | 0.73 MG | 0.86 MG | 1.1 MG |
| Potassium, K | 122 MG | 68 MG | 189 MG |
| Sodium, Na | 49 MG | 41 MG | 30 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.53 G | 5.1 G | 0.39 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.