CASHEW BUTTER vs. CRUNCHY ALMOND BUTTER, CRUNCHY ALMOND
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.
CRUNCHY ALMOND BUTTER, CRUNCHY ALMOND has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | CASHEW BUTTER | CRUNCHY ALMOND BUTTER, CRUNCHY ALMOND |
|---|---|---|
| Protein | 15.2 G | 25 G |
| Total lipid (fat) | 54.5 G | 56.3 G |
| Carbohydrate, by difference | 27.3 G | 18.8 G |
| Energy | 636 KCAL | 656 KCAL |
| Total Sugars | 3 G | 6.3 G |
| Fiber, total dietary | 3 G | 12.5 G |
| Calcium, Ca | 30 MG | 269 MG |
| Iron, Fe | 5.5 MG | 3.8 MG |
| Sodium, Na | 30 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 12.1 G | 3.1 G |
| Potassium, K | - | 756 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Fatty acids, total trans | - | 0 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.