ALMOND BUTTER vs. ALMOND SILVERS
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 has the most protein of the foods compared, at 23.3 g per 100g.
| Nutrient | ALMOND BUTTER | ALMOND SILVERS |
|---|---|---|
| Protein | 23.3 G | 21.1 G |
| Total lipid (fat) | 56.7 G | 49.1 G |
| Carbohydrate, by difference | 16.7 G | 21.1 G |
| Energy | 667 KCAL | 579 KCAL |
| Total Sugars | 3.3 G | 3.5 G |
| Fiber, total dietary | 10 G | 12.3 G |
| Calcium, Ca | 297 MG | 263 MG |
| Iron, Fe | 3.3 MG | 3.2 MG |
| Potassium, K | 767 MG | 737 MG |
| Sodium, Na | 0 MG | 0 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 3.5 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.