RASPBERRY GREEK BLENDED NONFAT YOGURT, RASPBERRY vs. RASPBERRY GREEK LOWFAT YOGURT, RASPBERRY
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.
RASPBERRY GREEK BLENDED NONFAT YOGURT, RASPBERRY has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | RASPBERRY GREEK BLENDED NONFAT YOGURT,… | RASPBERRY GREEK LOWFAT YOGURT, RASPBERRY |
|---|---|---|
| Protein | 8 G | 8 G |
| Total lipid (fat) | 0 G | 1.7 G |
| Carbohydrate, by difference | 11.3 G | 12 G |
| Energy | 73 KCAL | 93 KCAL |
| Total Sugars | 9.3 G | 11.3 G |
| Calcium, Ca | 100 MG | 133 MG |
| Potassium, K | 153 MG | 160 MG |
| Sodium, Na | 53 MG | 53 MG |
| Cholesterol | 3 MG | 10 MG |
| Fatty acids, total saturated | - | 1 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.