BLENDED LOWFAT YOGURT, BLACK CHERRY vs. BLENDED NONFAT GREEK 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 NONFAT GREEK YOGURT has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | BLENDED LOWFAT YOGURT, BLACK CHERRY | BLENDED NONFAT GREEK YOGURT |
|---|---|---|
| Protein | 3.5 G | 8 G |
| Total lipid (fat) | 1.2 G | 0 G |
| Carbohydrate, by difference | 12.9 G | 11.3 G |
| Energy | 76 KCAL | 80 KCAL |
| Total Sugars | 10.6 G | 10 G |
| Fiber, total dietary | 0 G | 0.7 G |
| Calcium, Ca | 88 MG | 100 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 124 MG | 133 MG |
| Sodium, Na | 44 MG | 40 MG |
| Vitamin D (D2 + D3), International Units | 47 IU | - |
| Sugars, added | 7.1 G | - |
| Cholesterol | 6 MG | 3 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.59 G | 0 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.