SPARTAN, SLICED OLIVES CALIFORNIA PITTED BLACK vs. LOWFAT FROZEN YOGURT, STRAWBERRY vs. LOWFAT YOGURT, VANILLA
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.
LOWFAT FROZEN YOGURT, STRAWBERRY has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | SPARTAN, SLICED OLIVES CALIFORNIA… | LOWFAT FROZEN YOGURT, STRAWBERRY | LOWFAT YOGURT, VANILLA |
|---|---|---|---|
| Protein | 0 G | 3.1 G | 3.1 G |
| Total lipid (fat) | 15.6 G | 2.3 G | 3.1 G |
| Carbohydrate, by difference | 6.3 G | 28.1 G | 28.1 G |
| Energy | 156 KCAL | 156 KCAL | 156 KCAL |
| Sodium, Na | 781 MG | 55 MG | 62 MG |
| Cholesterol | 0 MG | 8 MG | 16 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.6 G | 2.3 G |
| Total Sugars | - | 23.4 G | 23.4 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Calcium, Ca | - | 125 MG | 125 MG |
| Iron, Fe | - | 0 MG | 0 MG |
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.