NONFAT FROZEN GREEK YOGURT vs. NONFAT PASTEURIZED PROCESS CHEESE PRODUCT
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.
NONFAT PASTEURIZED PROCESS CHEESE PRODUCT has the most protein of the foods compared, at 23.8 g per 100g.
| Nutrient | NONFAT FROZEN GREEK YOGURT | NONFAT PASTEURIZED PROCESS CHEESE… |
|---|---|---|
| Protein | 7.3 G | 23.8 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 34.8 G | 14.3 G |
| Energy | 159 KCAL | 143 KCAL |
| Total Sugars | 24.6 G | 4.8 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 217 MG | 714 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 80 MG | 1476 MG |
| Cholesterol | 0 MG | 0 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.