ALMOND BUTTER vs. AMERICAN PASTEURIZED PROCESS CHEESE SLICED
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 | AMERICAN PASTEURIZED PROCESS CHEESE… |
|---|---|---|
| Protein | 23.3 G | 20.6 G |
| Total lipid (fat) | 53.3 G | 32.4 G |
| Carbohydrate, by difference | 20 G | 5.9 G |
| Energy | 600 KCAL | 382 KCAL |
| Total Sugars | 6.7 G | 0 G |
| Fiber, total dietary | 13.3 G | 0 G |
| Calcium, Ca | 267 MG | 588 MG |
| Iron, Fe | 3.6 MG | 0 MG |
| Sodium, Na | 0 MG | 1265 MG |
| Cholesterol | 0 MG | 74 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 17.6 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.