AMARETTO COFFEE CREAMER, ALMOND vs. BAKING BLEND FAT FREE CULTURED BUTTERMILK, BAKING…
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.
BAKING BLEND FAT FREE CULTURED BUTTERMILK, BAKING… has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | AMARETTO COFFEE CREAMER, ALMOND | BAKING BLEND FAT FREE CULTURED… |
|---|---|---|
| Protein | 0 G | 3.3 G |
| Total lipid (fat) | 10 G | 0 G |
| Carbohydrate, by difference | 33.3 G | 5.8 G |
| Energy | 233 KCAL | 38 KCAL |
| Total Sugars | 33.3 G | 5 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 0 MG | 129 MG |
| Iron, Fe | 0 MG | - |
| Potassium, K | 0 MG | 171 MG |
| Sodium, Na | 67 MG | 108 MG |
| Sugars, added | 33.3 G | - |
| Cholesterol | 0 MG | 2 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.3 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.