STRAWBERRY BLENDED LOWFAT YOGURT, STRAWBERRY vs. STRAWBERRY BLENDED WHOLE MILK 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 BLENDED LOWFAT YOGURT, STRAWBERRY has the most protein of the foods compared, at 4.4 g per 100g.
| Nutrient | STRAWBERRY BLENDED LOWFAT YOGURT,… | STRAWBERRY BLENDED WHOLE MILK YOGURT,… |
|---|---|---|
| Protein | 4.4 G | 3.3 G |
| Total lipid (fat) | 1.1 G | 3 G |
| Carbohydrate, by difference | 19.8 G | 14 G |
| Energy | 106 KCAL | 93 KCAL |
| Total Sugars | 17.2 G | 11.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 132 MG | 100 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 181 MG | 93 MG |
| Sodium, Na | 57 MG | 53 MG |
| Vitamin D (D2 + D3), International Units | 53 IU | 27 IU |
| Cholesterol | 4 MG | 13 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.66 G | 2 G |
| Sugars, added | - | 6.7 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.