NONFAT GREEK YOGURT vs. NONFAT YOGURT
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 GREEK YOGURT has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | NONFAT GREEK YOGURT | NONFAT YOGURT |
|---|---|---|
| Protein | 8 G | 5.7 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 11.3 G | 8.4 G |
| Energy | 73 KCAL | 57 KCAL |
| Total Sugars | 10 G | 7.5 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 93 MG | 198 MG |
| Iron, Fe | 0.2 MG | 0 MG |
| Sodium, Na | 33 MG | 88 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 6.7 G | - |
| Cholesterol | 3 MG | 2 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 260 MG |
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.