GREEK NONFAT YOGURT, STRAWBERRY vs. GREEK PASTA WITH FETA SALAD
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 NONFAT YOGURT, STRAWBERRY has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | GREEK NONFAT YOGURT, STRAWBERRY | GREEK PASTA WITH FETA SALAD |
|---|---|---|
| Protein | 8 G | 3.8 G |
| Total lipid (fat) | 0 G | 12.1 G |
| Carbohydrate, by difference | 11.3 G | 16.7 G |
| Energy | 80 KCAL | 197 KCAL |
| Total Sugars | 9.3 G | 1.5 G |
| Fiber, total dietary | 0 G | 0.8 G |
| Calcium, Ca | 67 MG | 76 MG |
| Iron, Fe | 0 MG | 0.82 MG |
| Potassium, K | 93 MG | - |
| Sodium, Na | 40 MG | 348 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 6.7 G | - |
| Cholesterol | 3 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 2.3 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.