Butter, stick vs. Butter, NFS vs. Fat back, cooked
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.
Fat back, cooked has the most protein of the foods compared, at 2.7 g per 100g.
| Nutrient | Butter, stick | Butter, NFS | Fat back, cooked |
|---|---|---|---|
| Protein | 0.85 G | 0.85 G | 2.7 G |
| Total lipid (fat) | 82.2 G | 82.2 G | 81.9 G |
| Carbohydrate, by difference | 0.06 G | 0.06 G | 0 G |
| Energy | 743 KCAL | 743 KCAL | 750 KCAL |
| Total Sugars | 0.58 G | 0.58 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 21 MG | 21 MG | 11 MG |
| Iron, Fe | 0.06 MG | 0.06 MG | 0.17 MG |
| Potassium, K | 23 MG | 23 MG | 47 MG |
| Sodium, Na | 524 MG | 524 MG | 2039 MG |
| Cholesterol | 235 MG | 235 MG | 84 MG |
| Fatty acids, total saturated | 45.6 G | 45.6 G | 31.3 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.