ALKALINE + ELECTROLYTES PH 9.5+ PURIFIED DRINKING… vs. ALMOND BUTTER CREAMY, ALMOND BUTTER
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.
ALMOND BUTTER CREAMY, ALMOND BUTTER has the most protein of the foods compared, at 21.9 g per 100g.
| Nutrient | ALKALINE + ELECTROLYTES PH 9.5+… | ALMOND BUTTER CREAMY, ALMOND BUTTER |
|---|---|---|
| Protein | 0 G | 21.9 G |
| Total lipid (fat) | 0 G | 50 G |
| Carbohydrate, by difference | 0 G | 21.9 G |
| Potassium, K | 0 MG | 656 MG |
| Sodium, Na | 0 MG | 0 MG |
| Energy | - | 594 KCAL |
| Total Sugars | - | 3.1 G |
| Fiber, total dietary | - | 12.5 G |
| Calcium, Ca | - | 188 MG |
| Iron, Fe | - | 3.4 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 3.1 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.