ORGANIC LOW FAT YOGURT, STRAWBERRY, BLUEBERRY vs. ORGANIC LOWFAT YOGURT
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 LOW FAT YOGURT, STRAWBERRY, BLUEBERRY has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | ORGANIC LOW FAT YOGURT, STRAWBERRY,… | ORGANIC LOWFAT YOGURT |
|---|---|---|
| Protein | 5 G | 5 G |
| Total lipid (fat) | 2 G | 2 G |
| Carbohydrate, by difference | 16.2 G | 15.2 G |
| Energy | 101 KCAL | 101 KCAL |
| Total Sugars | 13.1 G | 13.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 202 MG | 202 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 253 MG | 253 MG |
| Sodium, Na | 81 MG | 81 MG |
| Vitamin D (D2 + D3), International Units | 40 IU | 40 IU |
| Cholesterol | 10 MG | 10 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 1 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.