Side-by-Side Comparison
Dairy & Plant-Based Milks
Greek Yogurt (Plain Nonfat 0%) vs. Kefir (Plain Whole Milk)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Greek Yogurt (Plain Nonfat 0%)
Kefir (Plain Whole Milk)
Strained Greek yogurt has liquid whey filtered out through fine mesh. Per 100g, it provides 59 kcal, 10.2g concentrated casein protein, 0.39g fat, 3.60g natural sugars (reduced lactose), and 110mg calcium with active probiotic cultures.
Kefir is a tart, effervescent cultured milk fermented with symbiotic colonies of bacteria and yeast (SCOBY kefir grains). Per 100ml, it provides 64 kcal, 3.50g protein, 3.50g fat, 4.4g carbohydrates, and over 30 distinct probiotic strains.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
59 kcal / 100g | 64 kcal / 100ml |
|
Protein
|
10.2 g | 3.50 g |
|
Total Fat
|
0.39 g | 3.50 g |
|
Saturated Fat
|
0.12 g | 2.10 g |
|
Carbohydrates / Lactose
|
3.60 g | 4.40 g |
|
Calcium
|
110 mg | 120 mg |
|
Potassium
|
141 mg | 150 mg |
|
Lactose Content
|
2.60 (Significantly reduced via straining) g | 2.20 (Largely pre-digested by cultures) g |
|
Curdling / Scalding Temp
|
N/A (Acidic cultured gel) | N/A (Cultured liquid) |
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