FARMER CHEESE, APRICOT vs. APRICOT FARMER CHEESE vs. DRY CURD CHEESE
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.
FARMER CHEESE, APRICOT has the most protein of the foods compared, at 9.9 g per 100g.
| Nutrient | FARMER CHEESE, APRICOT | APRICOT FARMER CHEESE | DRY CURD CHEESE |
|---|---|---|---|
| Protein | 9.9 G | 9.9 G | 9.9 G |
| Total lipid (fat) | 0.7 G | 0.7 G | 0.7 G |
| Carbohydrate, by difference | 6.3 G | 6.3 G | 7 G |
| Energy | 70 KCAL | 70 KCAL | 70 KCAL |
| Total Sugars | 5.6 G | 5.6 G | 6.3 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 106 MG | 106 MG | 106 MG |
| Iron, Fe | 0.25 MG | 0.25 MG | 0.25 MG |
| Sodium, Na | 39 MG | 39 MG | 39 MG |
| Cholesterol | 25 MG | 25 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.35 G | 0.35 G | 0.35 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.