STRAWBERRY GREEK LOWFAT YOGURT, STRAWBERRY vs. STRAWBERRY KEFIR CULTURED LOWFAT MILK, 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 LOWFAT YOGURT, STRAWBERRY has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | STRAWBERRY GREEK LOWFAT YOGURT,… | STRAWBERRY KEFIR CULTURED LOWFAT MILK,… |
|---|---|---|
| Protein | 8 G | 4.2 G |
| Total lipid (fat) | 1.7 G | 0.83 G |
| Carbohydrate, by difference | 11.3 G | 7.9 G |
| Energy | 93 KCAL | 54 KCAL |
| Total Sugars | 11.3 G | 7.9 G |
| Calcium, Ca | 133 MG | 147 MG |
| Potassium, K | 153 MG | - |
| Sodium, Na | 43 MG | 54 MG |
| Cholesterol | 10 MG | 4 MG |
| Fatty acids, total saturated | 1 G | 0.42 G |
| Sugars, added | - | 1.7 G |
| Fatty acids, total trans | - | 0 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.