NONFAT STRAINED GREEK YOGURT vs. NORMANDY STYLE BROCCOLI & CAULIFLOWER FLORETS,…
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 STRAINED GREEK YOGURT has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | NONFAT STRAINED GREEK YOGURT | NORMANDY STYLE BROCCOLI & CAULIFLOWER… |
|---|---|---|
| Protein | 8.2 G | 2.4 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 12.9 G | 5.9 G |
| Energy | 82 KCAL | 35 KCAL |
| Total Sugars | 10 G | 2.4 G |
| Fiber, total dietary | 0.6 G | 2.4 G |
| Calcium, Ca | 88 MG | 35 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 24 MG | 35 MG |
| Cholesterol | 3 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 224 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.