Yogurt, plain, low fat vs. Milk, filled, fluid, with blend of hydrogenated… vs. Milk, filled, fluid, with lauric acid oil
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, plain, low fat has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | Yogurt, plain, low fat | Milk, filled, fluid, with blend of… | Milk, filled, fluid, with lauric acid… |
|---|---|---|---|
| Protein | 5.3 G | 3.3 G | 3.3 G |
| Total lipid (fat) | 1.6 G | 3.5 G | 3.4 G |
| Carbohydrate, by difference | 7 G | 4.7 G | 4.7 G |
| Energy | 63 KCAL | 63 KCAL | 63 KCAL |
| Total Sugars | 7 G | - | 4.7 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 183 MG | 128 MG | 128 MG |
| Iron, Fe | 0.08 MG | 0.05 MG | 0.05 MG |
| Potassium, K | 234 MG | 139 MG | 139 MG |
| Sodium, Na | 70 MG | 57 MG | 57 MG |
| Vitamin D (D2 + D3), International Units | 1 IU | - | 0 IU |
| Cholesterol | 6 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 1 G | 0.77 G | 3.1 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.