GIBBSVILLE, FRESH CHEESE CURD, GARLIC & DILL vs. MEDIUM CHEDDAR CHEESE, MEDIUM CHEDDAR
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.
MEDIUM CHEDDAR CHEESE, MEDIUM CHEDDAR has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | GIBBSVILLE, FRESH CHEESE CURD, GARLIC &… | MEDIUM CHEDDAR CHEESE, MEDIUM CHEDDAR |
|---|---|---|
| Protein | 23.3 G | 25 G |
| Total lipid (fat) | 33.3 G | 32.1 G |
| Carbohydrate, by difference | 3.3 G | 0 G |
| Energy | 400 KCAL | 404 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 733 MG | 721 MG |
| Iron, Fe | 0.6 MG | 0.71 MG |
| Sodium, Na | 633 MG | 621 MG |
| Cholesterol | 100 MG | 104 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 20 G | 21.4 G |
| Potassium, K | - | 96 MG |
| Vitamin D (D2 + D3), International Units | - | 429 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.