Yogurt, NS as to type of milk, fruit vs. Yogurt, NS as to type of milk or flavor vs. Yogurt, low fat 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, NS as to type of milk, fruit has the most protein of the foods compared, at 4.6 g per 100g.
| Nutrient | Yogurt, NS as to type of milk, fruit | Yogurt, NS as to type of milk or flavor | Yogurt, low fat milk, fruit |
|---|---|---|---|
| Protein | 4.6 G | 4.6 G | 4.6 G |
| Total lipid (fat) | 1.3 G | 1.3 G | 1.3 G |
| Carbohydrate, by difference | 15.7 G | 15.7 G | 15.7 G |
| Energy | 93 KCAL | 93 KCAL | 93 KCAL |
| Total Sugars | 12.8 G | 12.8 G | 12.8 G |
| Fiber, total dietary | 0.2 G | 0.2 G | 0.2 G |
| Calcium, Ca | 160 MG | 160 MG | 160 MG |
| Iron, Fe | 0.14 MG | 0.14 MG | 0.14 MG |
| Potassium, K | 212 MG | 212 MG | 212 MG |
| Sodium, Na | 65 MG | 65 MG | 65 MG |
| Cholesterol | 5 MG | 5 MG | 5 MG |
| Fatty acids, total saturated | 0.86 G | 0.86 G | 0.86 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.