FRUIT DIP, FRUIT vs. GREEK YOGURT & GEL
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.
FRUIT DIP, FRUIT has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | FRUIT DIP, FRUIT | GREEK YOGURT & GEL |
|---|---|---|
| Protein | 3.6 G | 3 G |
| Total lipid (fat) | 14.3 G | 0.51 G |
| Carbohydrate, by difference | 32.1 G | 19.2 G |
| Energy | 250 KCAL | 91 KCAL |
| Total Sugars | 28.6 G | 18.2 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 193 MG | 61 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 136 MG | - |
| Sodium, Na | 196 MG | 45 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 25 G | - |
| Cholesterol | 54 MG | 5 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.9 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.