BLENDED LOWFAT YOGURT vs. BLENDED RASPBERRY LOWFAT YOGURT
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.
BLENDED LOWFAT YOGURT has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | BLENDED LOWFAT YOGURT | BLENDED RASPBERRY LOWFAT YOGURT |
|---|---|---|
| Protein | 3.5 G | 3.5 G |
| Total lipid (fat) | 1.2 G | 1.2 G |
| Carbohydrate, by difference | 14.7 G | 14.7 G |
| Energy | 82 KCAL | 82 KCAL |
| Total Sugars | 11.2 G | 10.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 122 MG | 88 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 56 MG | 59 MG |
| Sugars, added | 6.5 G | 6.5 G |
| Cholesterol | 6 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.59 G | 0.59 G |
| Potassium, K | - | 124 MG |
| Vitamin D (D2 + D3), International Units | - | 24 IU |
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.