LORRAINE QUICHE vs. LOW FAT FROZEN 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.
LORRAINE QUICHE has the most protein of the foods compared, at 8.5 g per 100g.
| Nutrient | LORRAINE QUICHE | LOW FAT FROZEN YOGURT |
|---|---|---|
| Protein | 8.5 G | 5.6 G |
| Total lipid (fat) | 20.6 G | 3.5 G |
| Carbohydrate, by difference | 17.7 G | 29.2 G |
| Energy | 291 KCAL | 167 KCAL |
| Total Sugars | 0 G | 26.4 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 87 MG | 208 MG |
| Iron, Fe | 1.4 MG | 0 MG |
| Potassium, K | 80 MG | 236 MG |
| Sodium, Na | 312 MG | 83 MG |
| Cholesterol | 82 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.8 G | 2.1 G |
| Vitamin D (D2 + D3), International Units | - | 111 IU |
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.