LOWFAT YOGURT, ORIGINAL, BLUEBERRY vs. VEGETARIAN REFRIED BEANS vs. ORIGINAL LOWFAT YOGURT, STRAWBERRY
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.
VEGETARIAN REFRIED BEANS has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | LOWFAT YOGURT, ORIGINAL, BLUEBERRY | VEGETARIAN REFRIED BEANS | ORIGINAL LOWFAT YOGURT, STRAWBERRY |
|---|---|---|---|
| Protein | 3.1 G | 5.1 G | 3.1 G |
| Total lipid (fat) | 0.88 G | 0.42 G | 0.88 G |
| Carbohydrate, by difference | 17.6 G | 16.1 G | 17.6 G |
| Energy | 93 KCAL | 93 KCAL | 93 KCAL |
| Total Sugars | 15 G | 0.85 G | 15 G |
| Fiber, total dietary | 0 G | 4.2 G | 0 G |
| Calcium, Ca | 264 MG | 34 MG | 264 MG |
| Iron, Fe | 0.16 MG | 1.2 MG | 0.16 MG |
| Potassium, K | 150 MG | - | 154 MG |
| Sodium, Na | 48 MG | 407 MG | 48 MG |
| Vitamin D (D2 + D3), International Units | 53 IU | - | 53 IU |
| Cholesterol | 4 MG | 0 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.44 G | 0 G | 0.44 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.