HONEY BUTTER, ORIGINAL vs. HONEY-BUTTER, CINNAMON
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.
HONEY BUTTER, ORIGINAL has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | HONEY BUTTER, ORIGINAL | HONEY-BUTTER, CINNAMON |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 7.1 G | 7.1 G |
| Carbohydrate, by difference | 78.6 G | 78.6 G |
| Energy | 429 KCAL | 429 KCAL |
| Total Sugars | 78.6 G | 78.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 71 MG | 71 MG |
| Cholesterol | 36 MG | 36 MG |
| Fatty acids, total saturated | 3.6 G | 3.6 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.