LOWFAT YOGURT vs. LOWFAT YOGURT WITH PREBIOTICS
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 YOGURT has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | LOWFAT YOGURT | LOWFAT YOGURT WITH PREBIOTICS |
|---|---|---|
| Protein | 3 G | 3 G |
| Total lipid (fat) | 1.5 G | 1.5 G |
| Carbohydrate, by difference | 11.1 G | 11.1 G |
| Energy | 71 KCAL | 71 KCAL |
| Total Sugars | 8.1 G | 8.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 101 MG | 101 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 172 MG | 182 MG |
| Sodium, Na | 51 MG | 51 MG |
| Vitamin D (D2 + D3), International Units | 101 IU | 101 IU |
| Cholesterol | 5 MG | 5 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 1 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.