LOW SODIUM WHIPPED BUTTERY SPREAD vs. LOWFAT PANCAKES, LOWFAT
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.
LOWFAT PANCAKES, LOWFAT has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | LOW SODIUM WHIPPED BUTTERY SPREAD | LOWFAT PANCAKES, LOWFAT |
|---|---|---|
| Protein | 0 G | 4.8 G |
| Total lipid (fat) | 63.6 G | 2.9 G |
| Carbohydrate, by difference | 0 G | 42.7 G |
| Energy | 545 KCAL | 223 KCAL |
| Total Sugars | 0 G | 10.7 G |
| Fiber, total dietary | 0 G | 1 G |
| Calcium, Ca | 0 MG | 58 MG |
| Iron, Fe | 0 MG | 1.8 MG |
| Potassium, K | 0 MG | 146 MG |
| Sodium, Na | 273 MG | 437 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 0 MG | 24 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 18.2 G | 0.49 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.