Side-by-Side Comparison
Dairy & Plant-Based Milks
Greek Yogurt (Plain Nonfat 0%) vs. Oat Milk (Barista Blend)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Greek Yogurt (Plain Nonfat 0%)
Oat Milk (Barista Blend)
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.
Oat milk is enzymatically hydrolyzed rolled oats blended with water and sunflower oil for microfoam stability. Per 100ml, it delivers 59 kcal, 1.0g protein, 3.0g fat (0.3g saturated), 6.5g carbohydrates (including 0.8g beta-glucan fiber and natural maltose sugars).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
59 kcal / 100g | 59 kcal / 100ml |
|
Protein
|
10.2 g | 1.00 g |
|
Total Fat
|
0.39 g | 3.00 g |
|
Saturated Fat
|
0.12 g | 0.30 g |
|
Carbohydrates / Lactose
|
3.60 g | 6.50 (Natural maltose from enzymatic breakdown) g |
|
Calcium
|
110 mg | 120 (Fortified standard) mg |
|
Potassium
|
141 mg | 110 mg |
|
Lactose Content
|
2.60 (Significantly reduced via straining) g | 0.0 (100% Lactose-Free) g |
|
Curdling / Scalding Temp
|
N/A (Acidic cultured gel) | 80°C (176°F) (Enzymatically stabilized against acidity) |
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