LOWFAT RICOTTA CHEESE vs. LOWFAT 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.
LOWFAT RICOTTA CHEESE has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | LOWFAT RICOTTA CHEESE | LOWFAT YOGURT |
|---|---|---|
| Protein | 8.1 G | 4.1 G |
| Total lipid (fat) | 4 G | 1.2 G |
| Carbohydrate, by difference | 4.8 G | 13.5 G |
| Energy | 97 KCAL | 82 KCAL |
| Total Sugars | 4.8 G | 11.2 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 161 MG | 141 MG |
| Iron, Fe | 0.58 MG | 0 MG |
| Sodium, Na | 89 MG | 62 MG |
| Cholesterol | 24 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 0.88 G |
| Potassium, K | - | 194 MG |
| Sugars, added | - | 4.7 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.