LIGHT NONFAT YOGURT vs. LIGHT SOUR CREAM
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.
LIGHT NONFAT YOGURT has the most protein of the foods compared, at 4.1 g per 100g.
| Nutrient | LIGHT NONFAT YOGURT | LIGHT SOUR CREAM |
|---|---|---|
| Protein | 4.1 G | 3.3 G |
| Total lipid (fat) | 0 G | 8.3 G |
| Carbohydrate, by difference | 8.8 G | 10 G |
| Energy | 47 KCAL | 133 KCAL |
| Total Sugars | 4.7 G | 6.7 G |
| Fiber, total dietary | 1.8 G | 0 G |
| Calcium, Ca | 88 MG | 133 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 47 MG | 117 MG |
| Cholesterol | 3 MG | 33 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 5 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.