NONFAT GREEK YOGURT, STRAWBERRY vs. YAMI, ORGANIC LOWFAT YOGURT, PEACH, PEACH
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, STRAWBERRY has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | NONFAT GREEK YOGURT, STRAWBERRY | YAMI, ORGANIC LOWFAT YOGURT, PEACH,… |
|---|---|---|
| Protein | 7.1 G | 3.5 G |
| Total lipid (fat) | 0 G | 1.5 G |
| Carbohydrate, by difference | 18.2 G | 12.9 G |
| Energy | 100 KCAL | 76 KCAL |
| Total Sugars | 16.5 G | 10.6 G |
| Fiber, total dietary | 0 G | 1.8 G |
| Calcium, Ca | 176 MG | 118 MG |
| Iron, Fe | 0 MG | 0.42 MG |
| Sodium, Na | 68 MG | 53 MG |
| Vitamin D (D2 + D3), International Units | 59 IU | 59 IU |
| Cholesterol | 0 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.88 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.