ALMOND BUTTER vs. 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 has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | ALMOND BUTTER | CREAMY ALMOND BUTTER |
|---|---|---|
| Protein | 25 G | 25 G |
| Total lipid (fat) | 57.1 G | 53.6 G |
| Carbohydrate, by difference | 14.3 G | 17.9 G |
| Energy | 679 KCAL | 643 KCAL |
| Total Sugars | 7.1 G | 10.7 G |
| Fiber, total dietary | 7.1 G | 7.1 G |
| Calcium, Ca | 191 MG | 182 MG |
| Iron, Fe | 3.3 MG | 3.4 MG |
| Potassium, K | 539 MG | 561 MG |
| Sodium, Na | 71 MG | 54 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 12.5 G | 12.5 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.