FAT FREE SOUR CREAM vs. FAT FREE WHIPPED TOPPING
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 SOUR CREAM has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | FAT FREE SOUR CREAM | FAT FREE WHIPPED TOPPING |
|---|---|---|
| Protein | 3.3 G | 0 G |
| Carbohydrate, by difference | 10 G | 33.3 G |
| Energy | 67 KCAL | 222 KCAL |
| Total Sugars | 6.7 G | 11.1 G |
| Potassium, K | 217 MG | - |
| Sodium, Na | 100 MG | 56 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Total lipid (fat) | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 0 MG |
| Iron, Fe | - | 0 MG |
| Cholesterol | - | 0 MG |
| Fatty acids, total saturated | - | 0 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.