CULTURED SOUR CREAM vs. CURRY CASHEWS, CURRY
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.
CURRY CASHEWS, CURRY has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | CULTURED SOUR CREAM | CURRY CASHEWS, CURRY |
|---|---|---|
| Protein | 3.3 G | 16.7 G |
| Total lipid (fat) | 16.7 G | 43.3 G |
| Carbohydrate, by difference | 6.7 G | 30 G |
| Energy | 200 KCAL | 567 KCAL |
| Total Sugars | 3.3 G | 6.7 G |
| Fiber, total dietary | 0 G | 3.3 G |
| Calcium, Ca | 133 MG | 33 MG |
| Iron, Fe | 0 MG | 6.3 MG |
| Sodium, Na | 50 MG | 400 MG |
| Cholesterol | 67 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.7 G | 6.7 G |
| Potassium, K | - | 633 MG |
| Vitamin D (D2 + D3), International Units | - | 0 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.