ORGANIC BLENDED YOGURT, RASPBERRY vs. ORGANIC BLUE AGAVE SYRUP
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.
ORGANIC BLENDED YOGURT, RASPBERRY has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | ORGANIC BLENDED YOGURT, RASPBERRY | ORGANIC BLUE AGAVE SYRUP |
|---|---|---|
| Protein | 3.3 G | 0 G |
| Total lipid (fat) | 3 G | - |
| Carbohydrate, by difference | 14.7 G | 106.7 G |
| Energy | 93 KCAL | 400 KCAL |
| Total Sugars | 12 G | 106.7 G |
| Fiber, total dietary | 0.7 G | - |
| Calcium, Ca | 100 MG | - |
| Iron, Fe | 0 MG | - |
| Potassium, K | 93 MG | - |
| Sodium, Na | 47 MG | - |
| Vitamin D (D2 + D3), International Units | 67 IU | - |
| Sugars, added | 6 G | 106.7 G |
| Cholesterol | 10 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 1.7 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.