FROZEN YOGURT vs. FRUIT & GRAIN CEREAL BAR
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.
FROZEN YOGURT has the most protein of the foods compared, at 4.2 g per 100g.
| Nutrient | FROZEN YOGURT | FRUIT & GRAIN CEREAL BAR |
|---|---|---|
| Protein | 4.2 G | 2.7 G |
| Total lipid (fat) | 3.5 G | 8.1 G |
| Carbohydrate, by difference | 33.8 G | 67.6 G |
| Energy | 183 KCAL | 324 KCAL |
| Total Sugars | 29.6 G | 29.7 G |
| Fiber, total dietary | 0 G | 8.1 G |
| Calcium, Ca | 141 MG | 405 MG |
| Iron, Fe | 0 MG | 4.9 MG |
| Sodium, Na | 120 MG | 311 MG |
| Cholesterol | 7 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 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.