Cheese as ingredient in sandwiches vs. Milk, dry, not reconstituted vs. Cheese and Queso as ingredient
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.
Milk, dry, not reconstituted has the most protein of the foods compared, at 36.2 g per 100g.
| Nutrient | Cheese as ingredient in sandwiches | Milk, dry, not reconstituted | Cheese and Queso as ingredient |
|---|---|---|---|
| Protein | 20.4 G | 36.2 G | 21.9 G |
| Total lipid (fat) | 28.4 G | 0.77 G | 29.3 G |
| Carbohydrate, by difference | 5 G | 52 G | 2.4 G |
| Energy | 358 KCAL | 362 KCAL | 362 KCAL |
| Total Sugars | 2.8 G | 52 G | 0.84 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 900 MG | 1257 MG | 665 MG |
| Iron, Fe | 0.44 MG | 0.32 MG | 0.05 MG |
| Potassium, K | 151 MG | 1794 MG | 93 MG |
| Sodium, Na | 1010 MG | 535 MG | 710 MG |
| Cholesterol | 88 MG | 20 MG | 90 MG |
| Fatty acids, total saturated | 16.3 G | 0.5 G | 17 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.