NATURAL FARMER CHEESE vs. NATURAL KEFIR CUP STRAINED CULTURED LOWFAT MILK
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.
NATURAL FARMER CHEESE has the most protein of the foods compared, at 14.1 g per 100g.
| Nutrient | NATURAL FARMER CHEESE | NATURAL KEFIR CUP STRAINED CULTURED… |
|---|---|---|
| Protein | 14.1 G | 11.8 G |
| Total lipid (fat) | 2.1 G | 0.88 G |
| Carbohydrate, by difference | 4.2 G | 3.5 G |
| Energy | 92 KCAL | 71 KCAL |
| Total Sugars | 2.1 G | 3.5 G |
| Fiber, total dietary | 0.7 G | 1.2 G |
| Calcium, Ca | 113 MG | 371 MG |
| Iron, Fe | 2.8 MG | 0 MG |
| Potassium, K | 125 MG | 162 MG |
| Sodium, Na | 120 MG | 44 MG |
| Cholesterol | 14 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 0.59 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.