ORGANIC 100% GRASS-FED CULTURED WHOLE MILK… vs. ORGANIC 2% REDUCED FAT CULTURED BUTTERMILK
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.
ORGANIC 2% REDUCED FAT CULTURED BUTTERMILK has the most protein of the foods compared, at 4.2 g per 100g.
| Nutrient | ORGANIC 100% GRASS-FED CULTURED WHOLE… | ORGANIC 2% REDUCED FAT CULTURED… |
|---|---|---|
| Protein | 2.9 G | 4.2 G |
| Total lipid (fat) | 2.9 G | 1.9 G |
| Carbohydrate, by difference | 7.1 G | 5.4 G |
| Energy | 71 KCAL | 54 KCAL |
| Total Sugars | 7.5 G | 5.4 G |
| Calcium, Ca | 100 MG | 142 MG |
| Iron, Fe | 0.04 MG | 0.04 MG |
| Potassium, K | 125 MG | 179 MG |
| Sodium, Na | 42 MG | 104 MG |
| Sugars, added | 2.9 G | 0 G |
| Cholesterol | 8 MG | 8 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.7 G | 1.3 G |
| Fiber, total dietary | - | 0 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.