Milk, dry, not reconstituted vs. Cheese and Queso as ingredient vs. Cheese as ingredient in sandwiches

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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.

Milk, dry, not reconstituted has the most protein of the foods compared, at 36.2 g per 100g.

Nutrient	Milk, dry, not reconstituted	Cheese and Queso as ingredient	Cheese as ingredient in sandwiches
Protein	36.2 G	21.9 G	20.4 G
Total lipid (fat)	0.77 G	29.3 G	28.4 G
Carbohydrate, by difference	52 G	2.4 G	5 G
Energy	362 KCAL	362 KCAL	358 KCAL
Total Sugars	52 G	0.84 G	2.8 G
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	1257 MG	665 MG	900 MG
Iron, Fe	0.32 MG	0.05 MG	0.44 MG
Potassium, K	1794 MG	93 MG	151 MG
Sodium, Na	535 MG	710 MG	1010 MG
Cholesterol	20 MG	90 MG	88 MG
Fatty acids, total saturated	0.5 G	17 G	16.3 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.