Mozzarella (part-skim)
24.3gprotein / 100g254 cal · 15.9g fat · $$ · Quality 0.92
Yogurt (plain, whole milk)
5.7gprotein / 100g61 cal · 3.3g fat · $ · Quality 0.94
This isn't close. Mozzarella (part-skim) packs 24.3g of protein per 100g against Yogurt (plain, whole milk)'s 5.7g — a 18.6g gap driven mostly by how concentrated or diluted each food naturally is.
Neither has a meaningful edge on protein quality; they're close enough on amino acid profile that it isn't a differentiator here.
Yogurt (plain, whole milk) is the more budget-friendly pick ($ vs $$ for Mozzarella (part-skim)), worth weighing if cost matters more than the other differences here.
Mozzarella (part-skim)'s typical serving also delivers more leucine (2300mg vs Yogurt (plain, whole milk)'s 560mg) — relevant if the goal is maximizing the muscle-protein-synthesis trigger per meal, not just total grams.
If raw protein density is what you're optimizing for, Mozzarella (part-skim) wins clearly. Choose Yogurt (plain, whole milk) instead if its lower fat, cost, or prep time matters more to you than the extra grams.
Full nutrition comparison
| Per 100g | Mozzarella (part-skim) | Yogurt (plain, whole milk) |
|---|---|---|
| Protein | 24.3g | 5.7g |
| Calories | 254 | 61 |
| Fat | 15.9g | 3.3g |
| Carbs | 2.8g | 4.7g |
| Fiber | 0.0g | 0.0g |
| Quality score | 0.92 | 0.94 |
| Relative cost | $$ | $ |
| Prep time | 0 min | 0 min |
Frequently asked
Which has more protein, mozzarella (part-skim) or yogurt (plain, whole milk)?
Mozzarella (part-skim) has 24.3g of protein per 100g compared to Yogurt (plain, whole milk)'s 5.7g.
Which is lower in calories?
Yogurt (plain, whole milk) is lower in calories per 100g, at 61 vs the other's 254.