STRAWBERRY LOWFAT YOGURT, STRAWBERRY vs. STRAWBERRY ON THE BOTTOM CREAM TOP WHOLE MILK…
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 LOWFAT YOGURT, STRAWBERRY has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | STRAWBERRY LOWFAT YOGURT, STRAWBERRY | STRAWBERRY ON THE BOTTOM CREAM TOP… |
|---|---|---|
| Protein | 8.8 G | 2.7 G |
| Total lipid (fat) | 1.8 G | 3.3 G |
| Carbohydrate, by difference | 15 G | 16.7 G |
| Energy | 115 KCAL | 107 KCAL |
| Total Sugars | 8.8 G | 14.7 G |
| Fiber, total dietary | 0.9 G | 0 G |
| Calcium, Ca | 88 MG | 67 MG |
| Iron, Fe | 0.35 MG | 0 MG |
| Potassium, K | 133 MG | 93 MG |
| Sodium, Na | 62 MG | 40 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 6.2 G | 10.7 G |
| Cholesterol | 9 MG | 13 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 1.7 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.