LACTOSE FREE ORGANIC BUTTER vs. WHOLE MILK KEFIR
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.
WHOLE MILK KEFIR has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | LACTOSE FREE ORGANIC BUTTER | WHOLE MILK KEFIR |
|---|---|---|
| Protein | 0 G | 5 G |
| Total lipid (fat) | 78.6 G | 3.3 G |
| Carbohydrate, by difference | 0 G | 8.3 G |
| Energy | 714 KCAL | 83 KCAL |
| Total Sugars | 0 G | 7.9 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 167 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 214 MG | 52 MG |
| Cholesterol | 250 MG | 15 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 50 G | 2.1 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.