Yogurt, low fat milk, plain vs. Yogurt, NS as to type of milk, plain vs. Yogurt, liquid
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, low fat milk, plain has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | Yogurt, low fat milk, plain | Yogurt, NS as to type of milk, plain | Yogurt, liquid |
|---|---|---|---|
| Protein | 5.3 G | 5.3 G | 3.6 G |
| Total lipid (fat) | 1.6 G | 1.6 G | 1.1 G |
| Carbohydrate, by difference | 7 G | 7 G | 12.6 G |
| Energy | 63 KCAL | 63 KCAL | 74 KCAL |
| Total Sugars | 7 G | 7 G | 10.3 G |
| Fiber, total dietary | 0 G | 0 G | 0.1 G |
| Calcium, Ca | 183 MG | 183 MG | 129 MG |
| Iron, Fe | 0.08 MG | 0.08 MG | 0.11 MG |
| Potassium, K | 234 MG | 234 MG | 170 MG |
| Sodium, Na | 70 MG | 70 MG | 53 MG |
| Cholesterol | 6 MG | 6 MG | 4 MG |
| Fatty acids, total saturated | 1 G | 1 G | 0.69 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.