CAMBAZOLA, SOFT RIPENED CHEESE vs. SCANDIC FARMER CHEESE
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.
SCANDIC FARMER CHEESE has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | CAMBAZOLA, SOFT RIPENED CHEESE | SCANDIC FARMER CHEESE |
|---|---|---|
| Protein | 14.3 G | 25 G |
| Total lipid (fat) | 42.9 G | 25 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 429 KCAL | 357 KCAL |
| Calcium, Ca | 214 MG | 714 MG |
| Sodium, Na | 679 MG | 482 MG |
| Cholesterol | 125 MG | 107 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 28.6 G | 17.9 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.