CULTURED LOWFAT BUTTERMILK vs. CULTURED REDUCED FAT BUTTERMILK
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.
CULTURED LOWFAT BUTTERMILK has the most protein of the foods compared, at 3.8 g per 100g.
| Nutrient | CULTURED LOWFAT BUTTERMILK | CULTURED REDUCED FAT BUTTERMILK |
|---|---|---|
| Protein | 3.8 G | 3.8 G |
| Total lipid (fat) | 1 G | 1.5 G |
| Carbohydrate, by difference | 5.8 G | 5.4 G |
| Energy | 50 KCAL | 50 KCAL |
| Total Sugars | 5.4 G | 5.4 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 146 MG | 125 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 146 MG | 188 MG |
| Cholesterol | 6 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.62 G | 1 G |
| Vitamin D (D2 + D3), International Units | - | 42 IU |
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.