EXTRA CREAMY ALMONDMILK vs. EXTRA CREAMY OAT OATMILK, EXTRA CREAMY
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.
EXTRA CREAMY OAT OATMILK, EXTRA CREAMY has the most protein of the foods compared, at 0.83 g per 100g.
| Nutrient | EXTRA CREAMY ALMONDMILK | EXTRA CREAMY OAT OATMILK, EXTRA CREAMY |
|---|---|---|
| Protein | 0.42 G | 0.83 G |
| Total lipid (fat) | 1.5 G | 2.5 G |
| Carbohydrate, by difference | 2.5 G | 5 G |
| Energy | 25 KCAL | 46 KCAL |
| Total Sugars | 2.1 G | 1.7 G |
| Fiber, total dietary | 0.4 G | 0.4 G |
| Calcium, Ca | 183 MG | 108 MG |
| Iron, Fe | 0.08 MG | 0.17 MG |
| Potassium, K | 29 MG | 154 MG |
| Sodium, Na | 58 MG | 48 MG |
| Sugars, added | 2.1 G | 1.7 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.21 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.