CREAM ON TOP YOGURT vs. CREAMLINE WHOLE MILK 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.
CREAM ON TOP YOGURT has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | CREAM ON TOP YOGURT | CREAMLINE WHOLE MILK YOGURT |
|---|---|---|
| Protein | 3.5 G | 3.5 G |
| Total lipid (fat) | 4.1 G | 4.1 G |
| Carbohydrate, by difference | 8.8 G | 8.8 G |
| Energy | 88 KCAL | 88 KCAL |
| Total Sugars | 8.2 G | 8.8 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 118 MG | 118 MG |
| Iron, Fe | 0.21 MG | 0 MG |
| Sodium, Na | 47 MG | 47 MG |
| Cholesterol | 18 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.6 G | 2.6 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.