Yogurt, nonfat milk, plain vs. Yogurt, nonfat milk, flavors other than fruit vs. Yogurt, nonfat milk, fruit
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, nonfat milk, plain has the most protein of the foods compared, at 4.2 g per 100g.
| Nutrient | Yogurt, nonfat milk, plain | Yogurt, nonfat milk, flavors other than… | Yogurt, nonfat milk, fruit |
|---|---|---|---|
| Protein | 4.2 G | 3.6 G | 3.6 G |
| Total lipid (fat) | 0.09 G | 0.08 G | 0.08 G |
| Carbohydrate, by difference | 8.1 G | 7.9 G | 7.6 G |
| Energy | 50 KCAL | 47 KCAL | 46 KCAL |
| Total Sugars | 7.7 G | 7.6 G | 7.1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 167 MG | 144 MG | 144 MG |
| Iron, Fe | 0 MG | 0 MG | 0 MG |
| Potassium, K | 210 MG | 181 MG | 181 MG |
| Sodium, Na | 51 MG | 44 MG | 45 MG |
| Cholesterol | 3 MG | 3 MG | 3 MG |
| Fatty acids, total saturated | 0.12 G | 0.1 G | 0.1 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.