Side-by-Side Comparison
Dairy & Plant-Based Milks
Greek Yogurt (Plain Nonfat 0%) vs. Whole Cow's Milk (3.25% Fat)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Greek Yogurt (Plain Nonfat 0%)
Whole Cow's Milk (3.25% Fat)
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.
Standardized whole cow's milk contains 3.25% milkfat. Per 100ml, it provides 61 kcal, 3.15g protein (80% casein, 20% whey), 3.25g total fat (1.87g saturated), 4.80g lactose carbohydrate, and 113mg bioavailable calcium.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
59 kcal / 100g | 61 kcal / 100ml |
|
Protein
|
10.2 g | 3.15 (80% Casein / 20% Whey) g |
|
Total Fat
|
0.39 g | 3.25 g |
|
Saturated Fat
|
0.12 g | 1.87 g |
|
Carbohydrates / Lactose
|
3.60 g | 4.80 g |
|
Calcium
|
110 mg | 113 mg |
|
Potassium
|
141 mg | 132 mg |
|
Lactose Content
|
2.60 (Significantly reduced via straining) g | 4.80 g |
|
Curdling / Scalding Temp
|
N/A (Acidic cultured gel) | 82°C (180°F) |
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