Puddings, vanilla, ready-to-eat vs. Puddings, tapioca, ready-to-eat vs. Frozen yogurts, chocolate
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.
Frozen yogurts, chocolate has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | Puddings, vanilla, ready-to-eat | Puddings, tapioca, ready-to-eat | Frozen yogurts, chocolate |
|---|---|---|---|
| Protein | 1.4 G | 1.9 G | 3 G |
| Total lipid (fat) | 3.8 G | 3.9 G | 3.6 G |
| Carbohydrate, by difference | 22.6 G | 21.7 G | 21.6 G |
| Energy | 130 KCAL | 130 KCAL | 131 KCAL |
| Total Sugars | 17 G | 14.9 G | 19.2 G |
| Fiber, total dietary | 0 G | 0 G | 2.3 G |
| Calcium, Ca | 49 MG | 71 MG | 100 MG |
| Iron, Fe | 0.09 MG | 0.11 MG | 0.46 MG |
| Potassium, K | 65 MG | 92 MG | 234 MG |
| Sodium, Na | 172 MG | 145 MG | 63 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 3 IU |
| Cholesterol | 1 MG | 1 MG | 13 MG |
| Fatty acids, total saturated | 1 G | 0.96 G | 2.3 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.