STRAWBERRY GREEK NONFAT YOGURT, STRAWBERRY vs. STRAWBERRY ICE CREAM BLENDED WITH 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 NONFAT YOGURT, STRAWBERRY has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | STRAWBERRY GREEK NONFAT YOGURT,… | STRAWBERRY ICE CREAM BLENDED WITH… |
|---|---|---|
| Protein | 8 G | 3 G |
| Total lipid (fat) | 0 G | 10.4 G |
| Carbohydrate, by difference | 11.3 G | 26.9 G |
| Energy | 73 KCAL | 209 KCAL |
| Total Sugars | 10 G | 19.4 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 91 MG | 90 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 126 MG | - |
| Sodium, Na | 33 MG | 52 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 7.3 G | - |
| Cholesterol | 3 MG | 37 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 6 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.