GREEK YOGURT, BLUEBERRY vs. HANDCRAFTED CHEESE
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.
HANDCRAFTED CHEESE has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | GREEK YOGURT, BLUEBERRY | HANDCRAFTED CHEESE |
|---|---|---|
| Protein | 7.3 G | 25 G |
| Total lipid (fat) | 3 G | 32.1 G |
| Carbohydrate, by difference | 10.7 G | 0 G |
| Energy | 100 KCAL | 393 KCAL |
| Total Sugars | 8 G | 0 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 87 MG | 714 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 113 MG | - |
| Sodium, Na | 23 MG | 607 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 6 G | - |
| Cholesterol | 17 MG | 107 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 17.9 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.