Yogurt, plain, skim milk vs. Milk, buttermilk, fluid, cultured, reduced fat vs. Milk, reduced fat, fluid, 2% milkfat, protein…
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, skim milk has the most protein of the foods compared, at 5.7 g per 100g.
| Nutrient | Yogurt, plain, skim milk | Milk, buttermilk, fluid, cultured,… | Milk, reduced fat, fluid, 2% milkfat,… |
|---|---|---|---|
| Protein | 5.7 G | 4.1 G | 4 G |
| Total lipid (fat) | 0.18 G | 2 G | 2 G |
| Carbohydrate, by difference | 7.7 G | 5.3 G | 5.5 G |
| Energy | 56 KCAL | 56 KCAL | 56 KCAL |
| Total Sugars | 7.7 G | 5.3 G | 5.3 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 199 MG | 143 MG | 143 MG |
| Iron, Fe | 0.09 MG | 0.06 MG | 0.06 MG |
| Potassium, K | 255 MG | 180 MG | 182 MG |
| Sodium, Na | 77 MG | 105 MG | 59 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 1 IU | 40 IU |
| Cholesterol | 2 MG | 8 MG | 8 MG |
| Fatty acids, total saturated | 0.12 G | 1.2 G | 1.2 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.