GREEK FROZEN YOGURT vs. GREEK 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.
GREEK FROZEN YOGURT has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | GREEK FROZEN YOGURT | GREEK FROZEN YOGURT BARS |
|---|---|---|
| Protein | 8.3 G | 7.7 G |
| Total lipid (fat) | 5.4 G | 4.6 G |
| Carbohydrate, by difference | 25 G | 26.1 G |
| Energy | 179 KCAL | 169 KCAL |
| Total Sugars | 23.8 G | 24.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 238 MG | 154 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 113 MG | 115 MG |
| Cholesterol | 18 MG | 31 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3 G | 3.1 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.