2% MILKFAT GREEK STRAINED YOGURT vs. ALL NATURAL LOWFAT (2% MILKFAT) GREEK STRAINED…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
2% MILKFAT GREEK STRAINED YOGURT has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | 2% MILKFAT GREEK STRAINED YOGURT | ALL NATURAL LOWFAT (2% MILKFAT) GREEK… |
|---|---|---|
| Protein | 10 G | 10 G |
| Total lipid (fat) | 2.1 G | 2.1 G |
| Carbohydrate, by difference | 2.9 G | 2.9 G |
| Energy | 71 KCAL | 71 KCAL |
| Total Sugars | 2.9 G | 2.9 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 118 MG | 118 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 153 MG | 153 MG |
| Sodium, Na | 32 MG | 32 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0 G | - |
| Cholesterol | 12 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.5 G | 1.5 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.