NONFAT YOGURT vs. NONFAT YOGURT & TOPPINGS
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 YOGURT & TOPPINGS has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | NONFAT YOGURT | NONFAT YOGURT & TOPPINGS |
|---|---|---|
| Protein | 3.3 G | 7.8 G |
| Total lipid (fat) | 0 G | 2.1 G |
| Carbohydrate, by difference | 10 G | 16.3 G |
| Energy | 53 KCAL | 113 KCAL |
| Total Sugars | 6.7 G | 12.8 G |
| Calcium, Ca | 100 MG | 106 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 147 MG | 99 MG |
| Sodium, Na | 60 MG | 82 MG |
| Vitamin D (D2 + D3), International Units | 40 IU | 43 IU |
| Cholesterol | 3 MG | 7 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.1 G |
| Fiber, total dietary | - | 0.7 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.