BLENDED NONFAT GREEK YOGURT vs. BLUEBERRY BLENDED GREEK NONFAT YOGURT, BLUEBERRY
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 10 g per 100g.
| Nutrient | BLENDED NONFAT GREEK YOGURT | BLUEBERRY BLENDED GREEK NONFAT YOGURT,… |
|---|---|---|
| Protein | 10 G | 10 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 16 G | 10.6 G |
| Energy | 100 KCAL | 82 KCAL |
| Total Sugars | 15.3 G | 8.8 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 100 MG | 92 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 37 MG | 38 MG |
| Cholesterol | 3 MG | 3 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 114 MG |
| Sugars, added | - | 6.5 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.