LOW FAT YOGURT vs. LOW FAT YOGURT DRINK
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.
LOW FAT YOGURT has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | LOW FAT YOGURT | LOW FAT YOGURT DRINK |
|---|---|---|
| Protein | 4.8 G | 3.4 G |
| Total lipid (fat) | 1.1 G | 0.97 G |
| Carbohydrate, by difference | 15.4 G | 10.1 G |
| Energy | 93 KCAL | 63 KCAL |
| Total Sugars | 14.5 G | 7.7 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 176 MG | 111 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 233 MG | 159 MG |
| Sodium, Na | 79 MG | 51 MG |
| Cholesterol | 7 MG | 5 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.66 G | 0.48 G |
| Sugars, added | - | 4.3 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.