FAT FREE BUTTERMILK vs. FAT FREE HALF & HALF
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.
FAT FREE BUTTERMILK has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | FAT FREE BUTTERMILK | FAT FREE HALF & HALF |
|---|---|---|
| Protein | 3.3 G | 3.3 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 5 G | 10 G |
| Energy | 35 KCAL | 67 KCAL |
| Total Sugars | 5 G | 6.7 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 125 MG | 133 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 104 MG | 100 MG |
| Cholesterol | 2 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 167 MG |
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.