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. 2023 May 25;10:1195045. doi: 10.3389/fnut.2023.1195045

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Copyright © 2023 D’Andrea, Kinchla and Nolden.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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A comparison of micronutrients by yogurt base (p ≤ 0.002; values are reported as mean + SD). Different letters within a micronutrient indicate significant differences between yogurt bases. Some products did not report all micronutrients. The following bases (full-fat dairy, low and nonfat dairy, coconut, almond, cashew, and oat, respectively) reported sodium (159, 303, 61, 44, 30, 15); potassium (94, 213, 31, 27, 11, 15); calcium (159, 303, 60, 44, 30, 15); vitamin D (79, 258, 36, 36, 4, 13); vitamin B12 (1, 5, 25, 0, 0, 4); and iron (159, 303, 60, 44, 30, 14).