MANGO LOW FAT YOGURT, MANGO vs. MEXICAN STYLE SOUR CREAM, MEXICAN STYLE
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.
MEXICAN STYLE SOUR CREAM, MEXICAN STYLE has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | MANGO LOW FAT YOGURT, MANGO | MEXICAN STYLE SOUR CREAM, MEXICAN STYLE |
|---|---|---|
| Protein | 2.9 G | 3.3 G |
| Total lipid (fat) | 0.59 G | 26.7 G |
| Carbohydrate, by difference | 16.5 G | 3.3 G |
| Energy | 88 KCAL | 267 KCAL |
| Total Sugars | 14.1 G | 3.3 G |
| Calcium, Ca | 118 MG | 87 MG |
| Sodium, Na | 56 MG | 100 MG |
| Sugars, added | 9.4 G | - |
| Cholesterol | 3 MG | 83 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.29 G | 15 G |
| Fiber, total dietary | - | 0 G |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 120 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.