PROBIOTIC DAIRY FREE YOGURT, STRAWBERRY vs. PUMPKIN SPICE ALMONDMILK CREAMER, PUMPKIN SPICE
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.
PROBIOTIC DAIRY FREE YOGURT, STRAWBERRY has the most protein of the foods compared, at 1.3 g per 100g.
| Nutrient | PROBIOTIC DAIRY FREE YOGURT, STRAWBERRY | PUMPKIN SPICE ALMONDMILK CREAMER,… |
|---|---|---|
| Protein | 1.3 G | 0 G |
| Total lipid (fat) | 2.9 G | 3.3 G |
| Carbohydrate, by difference | 7.9 G | 20 G |
| Energy | 62 KCAL | 100 KCAL |
| Total Sugars | 6.7 G | 13.3 G |
| Fiber, total dietary | 1.2 G | 0 G |
| Calcium, Ca | 17 MG | 160 MG |
| Iron, Fe | 0.15 MG | 0 MG |
| Potassium, K | 48 MG | 0 MG |
| Sodium, Na | 88 MG | 100 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.83 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 13.3 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.