ALMOND BUTTER SMOOTH vs. ALMOND BUTTER SMOOTH vs. ALMOND BUTTER CRUNCHY
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 SMOOTH has the most protein of the foods compared, at 18.8 g per 100g.
| Nutrient | ALMOND BUTTER SMOOTH | ALMOND BUTTER SMOOTH | ALMOND BUTTER CRUNCHY |
|---|---|---|---|
| Protein | 18.8 G | 18.8 G | 18.8 G |
| Total lipid (fat) | 46.9 G | 46.9 G | 50 G |
| Carbohydrate, by difference | 25 G | 25 G | 21.9 G |
| Energy | 562 KCAL | 562 KCAL | 562 KCAL |
| Total Sugars | 9.4 G | 9.4 G | 9.4 G |
| Fiber, total dietary | 9.4 G | 9.4 G | 9.4 G |
| Calcium, Ca | 250 MG | 250 MG | 250 MG |
| Iron, Fe | 4.5 MG | 4.5 MG | 4.5 MG |
| Sodium, Na | 312 MG | 312 MG | 250 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 4.7 G | 4.7 G | 4.7 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.