GRATED PARMESAN CHEESE vs. GREEK NON FAT 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.
GRATED PARMESAN CHEESE has the most protein of the foods compared, at 40 g per 100g.
| Nutrient | GRATED PARMESAN CHEESE | GREEK NON FAT YOGURT |
|---|---|---|
| Protein | 40 G | 8.4 G |
| Total lipid (fat) | 30 G | 0 G |
| Carbohydrate, by difference | 0 G | 14.1 G |
| Energy | 400 KCAL | 88 KCAL |
| Fiber, total dietary | 0 G | 0.4 G |
| Calcium, Ca | 1100 MG | 88 MG |
| Sodium, Na | 1700 MG | 46 MG |
| Cholesterol | 100 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 20 G | 0 G |
| Total Sugars | - | 13.2 G |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 154 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.