ORGANIC LOWFAT YOGURT, STRAWBERRY vs. STRAWBERRY ORGANIC LOWFAT YOGURT, 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 LOWFAT YOGURT, STRAWBERRY has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | ORGANIC LOWFAT YOGURT, STRAWBERRY | STRAWBERRY ORGANIC LOWFAT YOGURT,… |
|---|---|---|
| Protein | 3.5 G | 3.5 G |
| Total lipid (fat) | 1.5 G | 1.5 G |
| Carbohydrate, by difference | 14.7 G | 14.7 G |
| Energy | 88 KCAL | 88 KCAL |
| Total Sugars | 11.8 G | 11.8 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 147 MG | 147 MG |
| Iron, Fe | 0.42 MG | 0.42 MG |
| Potassium, K | 153 MG | 153 MG |
| Sodium, Na | 47 MG | 47 MG |
| Cholesterol | 9 MG | 9 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.88 G | 0.88 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.