Which has more calories: Turkey Pot Pie, frozen entree or Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)?

Turkey Pot Pie, frozen entree has more calories with 176 kcal per 100g, compared to Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) with 59 kcal per 100g.

Which has more protein: Turkey Pot Pie, frozen entree or Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)?

Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) has more protein with 10.2g per 100g, compared to Turkey Pot Pie, frozen entree with 6.5g per 100g.

Which food has fewer carbs: Turkey Pot Pie, frozen entree or Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)?

Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) has fewer carbohydrates with 3.6g per 100g, compared to Turkey Pot Pie, frozen entree with 17.7g per 100g.

Turkey Pot Pie, frozen entree vs Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)

Q: What is the main nutritional difference between Turkey Pot Pie, frozen entree and Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)?

Turkey Pot Pie, frozen entree has 176 kcal, 6.5g protein, 8.8g fat, and 17.7g carbs per 100g. Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) has 59 kcal, 10.2g protein, 0.39g fat, and 3.6g carbs per 100g.

Nutrition comparison per 100g serving

Turkey Pot Pie, frozen entree

176

kcal

Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)

kcal

Macronutrient Comparison

Nutrient	Turkey Pot Pie, frozen entree	Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)
Calories	176 kcal	59 kcal
Total Fat	8.8g	0.4g
Saturated Fat	2.9g	0.1g
Cholesterol	16mg	5mg
Sodium	350mg	36mg
Total Carbohydrates	17.7g	3.6g
Dietary Fiber	1.1g	0g
Sugars	0g	3.2g
Protein	6.5g	10.2g

Vitamin Comparison

Vitamin	Turkey Pot Pie, frozen entree	Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)
Vitamin A	0mcg	1mcg
Vitamin E	0mg	0.0mg
Thiamin (B1)	0mg	0.0mg
Riboflavin (B2)	0mg	0.3mg
Niacin (B3)	0mg	0.2mg
Vitamin B6	0mg	0.1mg
Folate	0mcg	7mcg
Vitamin B12	0mcg	0.8mcg

Mineral Comparison

Mineral	Turkey Pot Pie, frozen entree	Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)
Calcium	0mg	110mg
Iron	1mg	0.1mg
Magnesium	0mg	11mg
Phosphorus	0mg	135mg
Potassium	0mg	141mg
Zinc	0mg	0.5mg
Selenium	0mcg	9.7mcg

概览

Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) is lower in calories. Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) has more protein. Overall, Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) wins in 6 of 9 categories.

More comparisons with Turkey Pot Pie, frozen entree

Soup, turkey noodle, canned, prepared with equal volume water vs Turkey Pot Pie, frozen entree Soup, turkey vegetable, canned, prepared with equal volume water vs Turkey Pot Pie, frozen entree Turkey, all classes, breast, meat and skin, cooked, roasted vs Turkey Pot Pie, frozen entree Soup, turkey, chunky, canned, ready-to-serve vs Turkey Pot Pie, frozen entree

More comparisons with Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)

Pork, fresh, loin, whole, separable lean only, cooked, roasted vs Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) Pork, fresh, loin, whole, separable lean only, raw vs Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) Potatoes, flesh and skin, raw vs Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) Spinach, raw vs Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)

Nutritional Disclaimer

This content is for educational and informational purposes only. Nutritional values may vary based on preparation method, portion size, and product brand. Always consult a qualified healthcare provider or registered dietitian for personalized dietary advice.

Data sources: USDA FoodData Central, Korea MFDS, Japan MEXT.