Yogurt, Greek, nonfat, plain, CHOBANI vs. Egg, white, raw, fresh vs. Milk, buttermilk, fluid, cultured, reduced fat
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.
Egg, white, raw, fresh has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | Yogurt, Greek, nonfat, plain, CHOBANI | Egg, white, raw, fresh | Milk, buttermilk, fluid, cultured,… |
|---|---|---|---|
| Protein | 9.5 G | 10.9 G | 4.1 G |
| Total lipid (fat) | 0.24 G | 0.17 G | 2 G |
| Carbohydrate, by difference | 3.4 G | 0.73 G | 5.3 G |
| Energy | 54 KCAL | 52 KCAL | 56 KCAL |
| Fiber, total dietary | 0.2 G | 0 G | 0 G |
| Calcium, Ca | 112 MG | 7 MG | 143 MG |
| Iron, Fe | 0.03 MG | 0.08 MG | 0.06 MG |
| Sodium, Na | 37 MG | 166 MG | 105 MG |
| Cholesterol | 6 MG | 0 MG | 8 MG |
| Fatty acids, total trans | 0.01 G | - | - |
| Fatty acids, total saturated | 0.14 G | 0 G | 1.2 G |
| Total Sugars | - | 0.71 G | 5.3 G |
| Potassium, K | - | 163 MG | 180 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 1 IU |
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.