REDUCED FAT ICE CREAM WITH COOKIE DOUGH PIECES &… vs. FROZEN YOGURT vs. SEAFOOD WITH SHRIMP SALAD
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 YOGURT has the most protein of the foods compared, at 6.5 g per 100g.
| Nutrient | REDUCED FAT ICE CREAM WITH COOKIE DOUGH… | FROZEN YOGURT | SEAFOOD WITH SHRIMP SALAD |
|---|---|---|---|
| Protein | 4.9 G | 6.5 G | 5 G |
| Total lipid (fat) | 7.4 G | 5.7 G | 18 G |
| Carbohydrate, by difference | 32.1 G | 35.5 G | 8 G |
| Energy | 210 KCAL | 210 KCAL | 210 KCAL |
| Total Sugars | 23.5 G | 25.8 G | 3 G |
| Fiber, total dietary | 1.2 G | 0 G | 0 G |
| Calcium, Ca | 133 MG | 161 MG | 13 MG |
| Iron, Fe | 1.2 MG | 0.58 MG | 0 MG |
| Potassium, K | 212 MG | - | - |
| Sodium, Na | 111 MG | 137 MG | 650 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Sugars, added | 18.5 G | - | 2 G |
| Cholesterol | 19 MG | 16 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 4.9 G | 4 G | 3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.