Cheese substitute, mozzarella vs. Cream substitute, flavored, liquid vs. Cheese, neufchatel
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.
Cheese substitute, mozzarella has the most protein of the foods compared, at 11.5 g per 100g.
| Nutrient | Cheese substitute, mozzarella | Cream substitute, flavored, liquid | Cheese, neufchatel |
|---|---|---|---|
| Protein | 11.5 G | 0.69 G | 9.2 G |
| Total lipid (fat) | 12.2 G | 13.5 G | 22.8 G |
| Carbohydrate, by difference | 23.7 G | 35.1 G | 3.6 G |
| Energy | 248 KCAL | 251 KCAL | 253 KCAL |
| Total Sugars | 23.7 G | 33 G | 3.2 G |
| Fiber, total dietary | 0 G | 1.1 G | 0 G |
| Calcium, Ca | 610 MG | 6 MG | 117 MG |
| Iron, Fe | 0.4 MG | 0.59 MG | 0.13 MG |
| Potassium, K | 455 MG | 96 MG | 152 MG |
| Sodium, Na | 685 MG | 67 MG | 334 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 0 MG | 0 MG | 74 MG |
| Fatty acids, total saturated | 3.7 G | 2.6 G | 12.8 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.