GREEK YOGURT BERRY BLEND vs. HALF CUT NATURAL MANGO
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 YOGURT BERRY BLEND has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | GREEK YOGURT BERRY BLEND | HALF CUT NATURAL MANGO |
|---|---|---|
| Protein | 7.1 G | 0 G |
| Total lipid (fat) | 35.7 G | 0 G |
| Carbohydrate, by difference | 32.1 G | 85.7 G |
| Energy | 500 KCAL | 357 KCAL |
| Calcium, Ca | 179 MG | 143 MG |
| Iron, Fe | 5.1 MG | 0.64 MG |
| Sodium, Na | 507 MG | 75 MG |
| Cholesterol | 0 MG | 11 MG |
| Fatty acids, total saturated | 10.7 G | 0 G |
| Total Sugars | - | 42.9 G |
| Fiber, total dietary | - | 3.6 G |
| Fatty acids, total trans | - | 0 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.