NONFAT GREEK YOGURT, MANGO 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, MANGO has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | NONFAT GREEK YOGURT, MANGO | NONFAT YOGURT |
|---|---|---|
| Protein | 8 G | 3.5 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 14 G | 10 G |
| Energy | 87 KCAL | 53 KCAL |
| Total Sugars | 13.3 G | 7.1 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 100 MG | 118 MG |
| Sodium, Na | 33 MG | 59 MG |
| Cholesterol | 7 MG | 3 MG |
| Fatty acids, total saturated | 0 G | 0 G |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 159 MG |
| Fatty acids, total trans | - | 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.