GREEK VANILLA NONFAT YOGURT, GREEK VANILLA vs. GREEK YOGURT BLENDED WITH ALMOND BUTTER, ALMOND…
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 VANILLA NONFAT YOGURT, GREEK VANILLA has the most protein of the foods compared, at 8.7 g per 100g.
| Nutrient | GREEK VANILLA NONFAT YOGURT, GREEK… | GREEK YOGURT BLENDED WITH ALMOND… |
|---|---|---|
| Protein | 8.7 G | 8.7 G |
| Carbohydrate, by difference | 8 G | 10 G |
| Energy | 60 KCAL | 127 KCAL |
| Total Sugars | 5.3 G | 8.7 G |
| Fiber, total dietary | 2 G | 0.7 G |
| Sodium, Na | 37 MG | 30 MG |
| Sugars, added | 2 G | - |
| Cholesterol | 3 MG | 10 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Total lipid (fat) | - | 6 G |
| Calcium, Ca | - | 67 MG |
| Iron, Fe | - | 0.24 MG |
| Potassium, K | - | 93 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Fatty acids, total saturated | - | 2 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.