YOGURT PRETZELS vs. YOGURT RAISINS
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.
YOGURT RAISINS has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | YOGURT PRETZELS | YOGURT RAISINS |
|---|---|---|
| Protein | 3.3 G | 5 G |
| Total lipid (fat) | 20 G | 10 G |
| Carbohydrate, by difference | 73.3 G | 72.5 G |
| Energy | 467 KCAL | 400 KCAL |
| Total Sugars | 43.3 G | 70 G |
| Fiber, total dietary | 3.3 G | 2.5 G |
| Calcium, Ca | 67 MG | 100 MG |
| Iron, Fe | 1.2 MG | 1.8 MG |
| Sodium, Na | 367 MG | 88 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 13.3 G | 10 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.