EHRMANN, MIXIM, FAT-FREE GREEK YOGURT vs. FAT-FREE 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.
FAT-FREE GREEK YOGURT has the most protein of the foods compared, at 7.3 g per 100g.
| Nutrient | EHRMANN, MIXIM, FAT-FREE GREEK YOGURT | FAT-FREE GREEK YOGURT |
|---|---|---|
| Protein | 6.7 G | 7.3 G |
| Total lipid (fat) | 0.67 G | 1.3 G |
| Carbohydrate, by difference | 15.3 G | 12.7 G |
| Energy | 97 KCAL | 93 KCAL |
| Total Sugars | 10.7 G | 10.7 G |
| Fiber, total dietary | 1.3 G | 0.7 G |
| Calcium, Ca | 67 MG | 67 MG |
| Iron, Fe | 0.48 MG | 0.48 MG |
| Potassium, K | 107 MG | 133 MG |
| Sodium, Na | 40 MG | 33 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 3 MG | 3 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.33 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.