STRAWBERRY WHOLE MILK YOGURT, STRAWBERRY vs. STRAWBERRY YOLITE FAT FREE 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 WHOLE MILK YOGURT, STRAWBERRY has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | STRAWBERRY WHOLE MILK YOGURT, STRAWBERRY | STRAWBERRY YOLITE FAT FREE YOGURT,… |
|---|---|---|
| Protein | 8 G | 4.1 G |
| Total lipid (fat) | 4.7 G | 0 G |
| Carbohydrate, by difference | 14.7 G | 7.7 G |
| Energy | 127 KCAL | - |
| Total Sugars | 12.7 G | 5.3 G |
| Fiber, total dietary | 0 G | 1.8 G |
| Calcium, Ca | 182 MG | 88 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 120 MG | 124 MG |
| Sodium, Na | 43 MG | 59 MG |
| Sugars, added | 8 G | - |
| Cholesterol | 20 MG | 3 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.7 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 47 IU |
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.