ORGANIC DAIRY FREE OATGURT, BLUEBERRY vs. STRAWBERRY DAIRY FREE ORGANIC OATGURT, STRAWBERRY
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 DAIRY FREE OATGURT, BLUEBERRY has the most protein of the foods compared, at 2.1 g per 100g.
| Nutrient | ORGANIC DAIRY FREE OATGURT, BLUEBERRY | STRAWBERRY DAIRY FREE ORGANIC OATGURT,… |
|---|---|---|
| Protein | 2.1 G | 2.1 G |
| Total lipid (fat) | 0.42 G | 0.42 G |
| Carbohydrate, by difference | 10.8 G | 11.3 G |
| Energy | 50 KCAL | 54 KCAL |
| Total Sugars | 3.8 G | 4.2 G |
| Fiber, total dietary | 0.8 G | 0.8 G |
| Calcium, Ca | 17 MG | 17 MG |
| Iron, Fe | 0.45 MG | 0 MG |
| Potassium, K | 58 MG | 88 MG |
| Sodium, Na | 10 MG | 10 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.