REDUCED FAT MILK vs. STRAWBERRY GREEK YOGURT, STRAWBERRY
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.
STRAWBERRY GREEK YOGURT, STRAWBERRY has the most protein of the foods compared, at 7.3 g per 100g.
| Nutrient | REDUCED FAT MILK | STRAWBERRY GREEK YOGURT, STRAWBERRY |
|---|---|---|
| Protein | 3.3 G | 7.3 G |
| Total lipid (fat) | 2.1 G | 3.3 G |
| Carbohydrate, by difference | 5 G | 11.3 G |
| Energy | 54 KCAL | 100 KCAL |
| Total Sugars | 5 G | 11.3 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 162 MG | 100 MG |
| Iron, Fe | 0 MG | - |
| Potassium, K | 150 MG | 133 MG |
| Sodium, Na | 50 MG | 40 MG |
| Sugars, added | 0 G | 6.7 G |
| Cholesterol | 8 MG | 10 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 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.