CREAM-TOP WHOLE MILK vs. CULTURED ORGANIC BUTTER
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.
CREAM-TOP WHOLE MILK has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | CREAM-TOP WHOLE MILK | CULTURED ORGANIC BUTTER |
|---|---|---|
| Protein | 3.3 G | 0 G |
| Total lipid (fat) | 3.3 G | 85.7 G |
| Carbohydrate, by difference | 4.5 G | 0 G |
| Energy | 61 KCAL | 786 KCAL |
| Total Sugars | 4.5 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 122 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 41 MG | 250 MG |
| Cholesterol | 10 MG | 214 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.8 G | 50 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.