GREEK VINAIGRETTE vs. GREEK WHOLE MILK 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 WHOLE MILK YOGURT has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | GREEK VINAIGRETTE | GREEK WHOLE MILK YOGURT |
|---|---|---|
| Protein | 0 G | 10 G |
| Total lipid (fat) | 20 G | 3.5 G |
| Carbohydrate, by difference | 6.7 G | 2.9 G |
| Energy | 233 KCAL | 82 KCAL |
| Total Sugars | 3.3 G | 2.9 G |
| Fiber, total dietary | 3.3 G | 0 G |
| Calcium, Ca | 33 MG | 100 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 667 MG | 32 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 3.3 G | - |
| Cholesterol | 0 MG | 15 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.7 G | 1.8 G |
| Potassium, K | - | 124 MG |
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.