Yogurt, NS as to type of milk, flavors other than… vs. Yogurt, low fat milk, flavors other than fruit vs. Yogurt tube
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, NS as to type of milk, flavors other than… has the most protein of the foods compared, at 4.5 g per 100g.
| Nutrient | Yogurt, NS as to type of milk, flavors… | Yogurt, low fat milk, flavors other… | Yogurt tube |
|---|---|---|---|
| Protein | 4.5 G | 4.5 G | 4.3 G |
| Total lipid (fat) | 1.4 G | 1.4 G | 1 G |
| Carbohydrate, by difference | 13 G | 13 G | 13.7 G |
| Energy | 82 KCAL | 82 KCAL | 81 KCAL |
| Total Sugars | 13 G | 13 G | 11.4 G |
| Fiber, total dietary | 0 G | 0 G | 0.1 G |
| Calcium, Ca | 158 MG | 158 MG | 156 MG |
| Iron, Fe | 0.07 MG | 0.07 MG | 0.1 MG |
| Potassium, K | 201 MG | 201 MG | 204 MG |
| Sodium, Na | 61 MG | 61 MG | 60 MG |
| Cholesterol | 5 MG | 5 MG | 5 MG |
| Fatty acids, total saturated | 0.86 G | 0.86 G | 0.67 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.