WHOLE MILK YOGURT, MAPLE vs. STRAWBERRY BEET BERRY WHOLE MILK YOGURT,… vs. LOWFAT YOGURT
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 BEET BERRY WHOLE MILK YOGURT,… has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | WHOLE MILK YOGURT, MAPLE | STRAWBERRY BEET BERRY WHOLE MILK… | LOWFAT YOGURT |
|---|---|---|---|
| Protein | 3.1 G | 5 G | 5 G |
| Total lipid (fat) | 4 G | 3.5 G | 2 G |
| Carbohydrate, by difference | 13.7 G | 12.1 G | 16.2 G |
| Energy | 101 KCAL | 101 KCAL | 101 KCAL |
| Total Sugars | 12.8 G | 9.1 G | 13.1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 110 MG | 152 MG | 202 MG |
| Iron, Fe | 0 MG | 0 MG | 0 MG |
| Potassium, K | 159 MG | 212 MG | 253 MG |
| Sodium, Na | 48 MG | 81 MG | 81 MG |
| Cholesterol | 13 MG | 10 MG | 10 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 2 G | 1 G |
| Vitamin D (D2 + D3), International Units | - | 24 IU | 40 IU |
| Sugars, added | - | 4 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.