PREMIUM QUALITY FROZEN YOGURT vs. PREMIUM QUALITY ICE CREAM
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.
PREMIUM QUALITY ICE CREAM has the most protein of the foods compared, at 5.5 g per 100g.
| Nutrient | PREMIUM QUALITY FROZEN YOGURT | PREMIUM QUALITY ICE CREAM |
|---|---|---|
| Protein | 4.8 G | 5.5 G |
| Total lipid (fat) | 2.9 G | 10.9 G |
| Carbohydrate, by difference | 27.2 G | 27.3 G |
| Energy | 155 KCAL | 227 KCAL |
| Total Sugars | 26.2 G | 25.4 G |
| Fiber, total dietary | 0 G | 0.9 G |
| Calcium, Ca | 190 MG | 155 MG |
| Iron, Fe | 0 MG | 0.91 MG |
| Sodium, Na | 73 MG | 68 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 19.4 G | 19.1 G |
| Cholesterol | 10 MG | 50 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.9 G | 7.3 G |
| Potassium, K | - | 307 MG |
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.