VANILLA BLENDED NON-FAT GREEK YOGURT, VANILLA vs. VANILLA BLENDED WHOLE MILK GREEK YOGURT, VANILLA
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.
VANILLA BLENDED NON-FAT GREEK YOGURT, VANILLA has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | VANILLA BLENDED NON-FAT GREEK YOGURT,… | VANILLA BLENDED WHOLE MILK GREEK… |
|---|---|---|
| Protein | 8 G | 7.9 G |
| Carbohydrate, by difference | 10 G | 10.6 G |
| Energy | 73 KCAL | 106 KCAL |
| Total Sugars | 8 G | 8.8 G |
| Sodium, Na | 40 MG | 40 MG |
| Sugars, added | 6 G | - |
| Cholesterol | 3 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Total lipid (fat) | - | 3.5 G |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 88 MG |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 150 MG |
| Fatty acids, total saturated | - | 2.2 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.