PURE WHOLE MILK GREEK YOGURT vs. PURE WHOLE MILK GREEK YOGURT + BLUEBERRIES
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.
PURE WHOLE MILK GREEK YOGURT has the most protein of the foods compared, at 7.3 g per 100g.
| Nutrient | PURE WHOLE MILK GREEK YOGURT | PURE WHOLE MILK GREEK YOGURT +… |
|---|---|---|
| Protein | 7.3 G | 7.3 G |
| Total lipid (fat) | 3.3 G | 3.3 G |
| Carbohydrate, by difference | 8.7 G | 9.3 G |
| Energy | 93 KCAL | 93 KCAL |
| Total Sugars | 7.3 G | 8 G |
| Fiber, total dietary | 0.7 G | 0.7 G |
| Calcium, Ca | 100 MG | 100 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 120 MG | 113 MG |
| Sodium, Na | 43 MG | 37 MG |
| Cholesterol | 17 MG | 17 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 2 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.