GREEK NONFAT YOGURT, STRAWBERRY BANANA vs. GREEK VINAIGRETTE DRESSING
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 BANANA has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | GREEK NONFAT YOGURT, STRAWBERRY BANANA | GREEK VINAIGRETTE DRESSING |
|---|---|---|
| Protein | 8 G | 0 G |
| Total lipid (fat) | 0 G | 16.7 G |
| Carbohydrate, by difference | 12.7 G | 3.3 G |
| Energy | 80 KCAL | 167 KCAL |
| Total Sugars | 10.7 G | 3.3 G |
| Fiber, total dietary | 0.7 G | - |
| Calcium, Ca | 93 MG | - |
| Iron, Fe | 0 MG | - |
| Potassium, K | 129 MG | 50 MG |
| Sodium, Na | 47 MG | 967 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 8 G | - |
| Cholesterol | 3 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 3.3 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.