GREEK LOW-FAT YOGURT vs. GREEK LOW FAT YOGURT vs. LOW-FAT GREEK 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.
GREEK LOW-FAT YOGURT has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | GREEK LOW-FAT YOGURT | GREEK LOW FAT YOGURT | LOW-FAT GREEK YOGURT |
|---|---|---|---|
| Protein | 8.2 G | 8.2 G | 8.2 G |
| Total lipid (fat) | 1.5 G | 1.5 G | 1.5 G |
| Carbohydrate, by difference | 8.2 G | 8.2 G | 8.2 G |
| Energy | 100 KCAL | 100 KCAL | 100 KCAL |
| Total Sugars | 7.1 G | 7.1 G | 7.1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 147 MG | 147 MG | 147 MG |
| Iron, Fe | 0 MG | 0 MG | 0 MG |
| Sodium, Na | 26 MG | 26 MG | 26 MG |
| Cholesterol | 6 MG | 6 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.88 G | 0.88 G | 0.88 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.