CRANBERRY, BLUEBERRY, RASPBERRY LOWER SUGAR… vs. GREEK STRAINED 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.
GREEK STRAINED YOGURT has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | CRANBERRY, BLUEBERRY, RASPBERRY LOWER… | GREEK STRAINED YOGURT |
|---|---|---|
| Protein | 8.7 G | 10 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 4.7 G | 3.5 G |
| Energy | 67 KCAL | 59 KCAL |
| Total Sugars | 2.7 G | 3.5 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 100 MG | 133 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 93 MG | 135 MG |
| Sodium, Na | 40 MG | 41 MG |
| Vitamin D (D2 + D3), International Units | 67 IU | 0 IU |
| Cholesterol | 7 MG | 6 MG |
| Fatty acids, total saturated | 0 G | 0 G |
| Sugars, added | - | 0 G |
| Fatty acids, total trans | - | 0 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.