MANGO LOW FAT YOGURT, MANGO vs. ORIGINAL ALMOND PLANT BASED BEVERAGE, ORIGINAL
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.
MANGO LOW FAT YOGURT, MANGO has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | MANGO LOW FAT YOGURT, MANGO | ORIGINAL ALMOND PLANT BASED BEVERAGE,… |
|---|---|---|
| Protein | 4 G | 0.42 G |
| Total lipid (fat) | 0.88 G | 1.3 G |
| Carbohydrate, by difference | 14.5 G | 3.3 G |
| Energy | 84 KCAL | 25 KCAL |
| Total Sugars | 13.2 G | 2.9 G |
| Fiber, total dietary | 0.4 G | 0 G |
| Calcium, Ca | 88 MG | 160 MG |
| Iron, Fe | 0.48 MG | 0 MG |
| Potassium, K | 137 MG | 2 MG |
| Sodium, Na | 44 MG | 42 MG |
| Vitamin D (D2 + D3), International Units | 35 IU | 0 IU |
| Cholesterol | 4 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.44 G | 0 G |
| Sugars, added | - | 2.9 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.