BEURRE D'ISIGNY vs. ISIGNY STE MERE, FRESH SPRING 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.
BEURRE D'ISIGNY has the most protein of the foods compared, at 0.7 g per 100g.
| Nutrient | BEURRE D'ISIGNY | ISIGNY STE MERE, FRESH SPRING BUTTER |
|---|---|---|
| Protein | 0.7 G | 0 G |
| Total lipid (fat) | 82 G | 85.7 G |
| Carbohydrate, by difference | 0.5 G | 0 G |
| Energy | 730 KCAL | 786 KCAL |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 0 MG |
| Iron, Fe | - | 0 MG |
| Sodium, Na | - | 0 MG |
| Cholesterol | - | 214 MG |
| Fatty acids, total trans | - | 7.1 G |
| Fatty acids, total saturated | - | 57.1 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.