ORIGINAL BLUEBERRY BLENDED LOWFAT YOGURT,… vs. STRAWBERRY ORIGINAL PROBIOTIC BLENDED LOWFAT… vs. STRAWBERRY BLENDED WHOLE MILK 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.
STRAWBERRY BLENDED WHOLE MILK YOGURT, STRAWBERRY has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | ORIGINAL BLUEBERRY BLENDED LOWFAT… | STRAWBERRY ORIGINAL PROBIOTIC BLENDED… | STRAWBERRY BLENDED WHOLE MILK YOGURT,… |
|---|---|---|---|
| Protein | 2.9 G | 2.9 G | 3.5 G |
| Total lipid (fat) | 0.88 G | 0.88 G | 2.9 G |
| Carbohydrate, by difference | 17.6 G | 17.6 G | 13.5 G |
| Energy | 94 KCAL | 94 KCAL | 94 KCAL |
| Total Sugars | 15.3 G | 15.3 G | 11.2 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 118 MG | 118 MG | 112 MG |
| Iron, Fe | 0 MG | 0 MG | 0 MG |
| Potassium, K | 153 MG | 147 MG | - |
| Sodium, Na | 53 MG | 53 MG | 53 MG |
| Vitamin D (D2 + D3), International Units | 47 IU | 47 IU | - |
| Cholesterol | 3 MG | 3 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.59 G | 0.59 G | 1.8 G |
| Sugars, added | - | - | 6.5 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.