ALL NATURAL CREAMLINE YOGURT vs. BLACKBERRY DRINKABLE YOGURT , BLACKBERRY
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.
ALL NATURAL CREAMLINE YOGURT has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | ALL NATURAL CREAMLINE YOGURT | BLACKBERRY DRINKABLE YOGURT , BLACKBERRY |
|---|---|---|
| Protein | 2.9 G | 2.9 G |
| Total lipid (fat) | 3.5 G | 2.5 G |
| Carbohydrate, by difference | 8.2 G | 11.7 G |
| Energy | 76 KCAL | 79 KCAL |
| Total Sugars | 8.2 G | 11.3 G |
| Fiber, total dietary | 0 G | 0.4 G |
| Calcium, Ca | 118 MG | 104 MG |
| Iron, Fe | 0.21 MG | 0 MG |
| Potassium, K | 153 MG | 129 MG |
| Sodium, Na | 44 MG | 38 MG |
| Cholesterol | 12 MG | 10 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 1.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.