GREEK LOW-FAT YOGURT, PUMPKIN SPICE BLENDED vs. MONTEREY STRAWBERRY LESS SUGAR LOW-FAT GREEK…
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, PUMPKIN SPICE BLENDED has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | GREEK LOW-FAT YOGURT, PUMPKIN SPICE… | MONTEREY STRAWBERRY LESS SUGAR LOW-FAT… |
|---|---|---|
| Protein | 8 G | 8 G |
| Total lipid (fat) | 1.7 G | 1.7 G |
| Carbohydrate, by difference | 10.7 G | 7.3 G |
| Energy | 87 KCAL | 80 KCAL |
| Total Sugars | 8 G | 6 G |
| Fiber, total dietary | 0 G | 0.7 G |
| Calcium, Ca | 100 MG | 67 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 147 MG | - |
| Sodium, Na | 40 MG | 33 MG |
| Cholesterol | 10 MG | 10 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 1 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.