FROZEN YOGURT vs. FROZEN YOGURT BARS
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 BARS has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | FROZEN YOGURT | FROZEN YOGURT BARS |
|---|---|---|
| Protein | 4.3 G | 5.1 G |
| Total lipid (fat) | 3.8 G | 3.2 G |
| Carbohydrate, by difference | 30.4 G | 29.1 G |
| Energy | 174 KCAL | 152 KCAL |
| Total Sugars | 25 G | 24.1 G |
| Fiber, total dietary | 3.3 G | 2.5 G |
| Calcium, Ca | 163 MG | 190 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 304 MG | 228 MG |
| Sodium, Na | 76 MG | 70 MG |
| Cholesterol | 27 MG | 32 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 1.9 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.