KEY FOOD, BREAD CRUMBS, PLAIN, PLAIN vs. LOWFAT YOGURT, PLAIN
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.
KEY FOOD, BREAD CRUMBS, PLAIN, PLAIN has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | KEY FOOD, BREAD CRUMBS, PLAIN, PLAIN | LOWFAT YOGURT, PLAIN |
|---|---|---|
| Protein | 13.3 G | 4.8 G |
| Total lipid (fat) | 3.3 G | 1.3 G |
| Carbohydrate, by difference | 73.3 G | 7 G |
| Energy | 367 KCAL | 62 KCAL |
| Total Sugars | 6.7 G | 7 G |
| Fiber, total dietary | 6.7 G | 0 G |
| Calcium, Ca | 267 MG | 176 MG |
| Iron, Fe | 3.6 MG | 0 MG |
| Sodium, Na | 767 MG | 75 MG |
| Cholesterol | 0 MG | 7 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.88 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.