ALMOND BUTTER vs. ALMOND BUTTER BARE SMOOTH
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 21.9 g per 100g.
| Nutrient | ALMOND BUTTER | ALMOND BUTTER BARE SMOOTH |
|---|---|---|
| Protein | 21.9 G | 17.6 G |
| Total lipid (fat) | 53.1 G | 52.9 G |
| Carbohydrate, by difference | 18.8 G | 17.6 G |
| Energy | 594 KCAL | 588 KCAL |
| Total Sugars | 3.1 G | 5.9 G |
| Fiber, total dietary | 12.5 G | 11.8 G |
| Calcium, Ca | 250 MG | 235 MG |
| Iron, Fe | 4.5 MG | 4.2 MG |
| Sodium, Na | 0 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.7 G | 5.9 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.