CRUMBLED GORGONZOLA CHEESE vs. CRUNCHY PEANUT 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.
CRUMBLED GORGONZOLA CHEESE has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | CRUMBLED GORGONZOLA CHEESE | CRUNCHY PEANUT BUTTER |
|---|---|---|
| Protein | 25 G | 25 G |
| Total lipid (fat) | 28.6 G | 50 G |
| Carbohydrate, by difference | 3.6 G | 21.9 G |
| Energy | 357 KCAL | 625 KCAL |
| Total Sugars | 3.6 G | 9.4 G |
| Fiber, total dietary | 0 G | 6.2 G |
| Calcium, Ca | 536 MG | 0 MG |
| Iron, Fe | 0 MG | 2.3 MG |
| Sodium, Na | 1357 MG | 406 MG |
| Cholesterol | 89 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 17.9 G | 10.9 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.