NON-FAT GREEK YOGURT vs. NON-FAT GREEK YOGURT BLENDED WITH 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.
NON-FAT GREEK YOGURT BLENDED WITH STRAWBERRY,… has the most protein of the foods compared, at 8.4 g per 100g.
| Nutrient | NON-FAT GREEK YOGURT | NON-FAT GREEK YOGURT BLENDED WITH… |
|---|---|---|
| Protein | 8 G | 8.4 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 12.7 G | 11.9 G |
| Energy | 80 KCAL | 84 KCAL |
| Total Sugars | 10.7 G | 10.6 G |
| Fiber, total dietary | 0.7 G | 0.4 G |
| Calcium, Ca | 100 MG | 110 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 133 MG | 128 MG |
| Sodium, Na | 37 MG | 33 MG |
| Cholesterol | 3 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.