YOGURT PRETZELS WITH PEPPERMINT vs. YOGURT PRETZELS, 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.
YOGURT PRETZELS WITH PEPPERMINT has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | YOGURT PRETZELS WITH PEPPERMINT | YOGURT PRETZELS, YOGURT |
|---|---|---|
| Protein | 5 G | 3.3 G |
| Total lipid (fat) | 20 G | 20 G |
| Carbohydrate, by difference | 70 G | 70 G |
| Energy | 450 KCAL | 467 KCAL |
| Total Sugars | 45 G | 50 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 100 MG | 0 MG |
| Iron, Fe | 0.9 MG | 2.4 MG |
| Sodium, Na | 350 MG | 467 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.5 G | 16.7 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 43.3 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.