Side-by-Side Comparison
Dairy & Plant-Based Milks
Skyr (Traditional Icelandic 0%) vs. Soy Milk (Unsweetened)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Skyr (Traditional Icelandic 0%)
Soy Milk (Unsweetened)
Skyr is an ancient Icelandic cultured dairy product made with heirloom bacterial cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). Per 100g, it provides 62 kcal, 11.0g protein, 0.20g fat, 4.0g carbohydrates, and rich calcium.
Unsweetened soy milk is an aqueous emulsion of soaked, ground, and filtered whole soybeans. Per 100ml, it provides 43 kcal, 3.27g complete plant protein, 1.75g healthy lipids, 1.80g carbohydrates (0.5g fiber), and zero lactose.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
62 kcal / 100g | 43 kcal / 100ml |
|
Protein
|
11.0 g | 3.27 (Complete PDCAAS ~0.95) g |
|
Total Fat
|
0.20 g | 1.75 g |
|
Saturated Fat
|
0.10 g | 0.20 g |
|
Carbohydrates / Lactose
|
4.00 g | 1.80 g |
|
Calcium
|
125 mg | 123 (Fortified standard) mg |
|
Potassium
|
150 mg | 146 mg |
|
Lactose Content
|
2.50 g | 0.0 (100% Lactose-Free) g |
|
Curdling / Scalding Temp
|
N/A (Cultured fresh cheese curd) | 75°C (167°F) (Coagulates with acid/heat) |
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