ACIDIFIED SOUR CREAM vs. AMERICAN PASTEURIZED PROCESS CHEESE, AMERICAN
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.
AMERICAN PASTEURIZED PROCESS CHEESE, AMERICAN has the most protein of the foods compared, at 15.8 g per 100g.
| Nutrient | ACIDIFIED SOUR CREAM | AMERICAN PASTEURIZED PROCESS CHEESE,… |
|---|---|---|
| Protein | 3.3 G | 15.8 G |
| Total lipid (fat) | 20 G | 31.6 G |
| Carbohydrate, by difference | 6.7 G | 5.3 G |
| Energy | 200 KCAL | 368 KCAL |
| Total Sugars | 0 G | 5.3 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 100 MG | 500 MG |
| Iron, Fe | 0 MG | - |
| Potassium, K | 220 MG | 174 MG |
| Sodium, Na | 247 MG | 1579 MG |
| Cholesterol | 50 MG | 79 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 13.3 G | 18.4 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.