FRUIT ON THE BOTTOM GREEK NONFAT YOGURT vs. FRUIT ON THE BOTTOM LOWFAT 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.
FRUIT ON THE BOTTOM GREEK NONFAT YOGURT has the most protein of the foods compared, at 8.7 g per 100g.
| Nutrient | FRUIT ON THE BOTTOM GREEK NONFAT YOGURT | FRUIT ON THE BOTTOM LOWFAT YOGURT |
|---|---|---|
| Protein | 8.7 G | 4.1 G |
| Total lipid (fat) | 0 G | 0.88 G |
| Carbohydrate, by difference | 11.3 G | 17.6 G |
| Energy | 80 KCAL | 94 KCAL |
| Total Sugars | 10.7 G | 17.1 G |
| Fiber, total dietary | 0 G | 0.6 G |
| Calcium, Ca | 100 MG | 147 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 30 MG | 62 MG |
| Cholesterol | 3 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.59 G |
| Potassium, K | - | 200 MG |
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.