ORGANIC ALMOND BUTTER CREAMY vs. ORGANIC WHOLE 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.
ORGANIC ALMOND BUTTER CREAMY has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | ORGANIC ALMOND BUTTER CREAMY | ORGANIC WHOLE MILK |
|---|---|---|
| Protein | 16.7 G | 3.4 G |
| Total lipid (fat) | 60 G | 3.4 G |
| Carbohydrate, by difference | 20 G | 5.1 G |
| Energy | 633 KCAL | 63 KCAL |
| Total Sugars | 10 G | 5.1 G |
| Fiber, total dietary | 3.3 G | 0 G |
| Calcium, Ca | 267 MG | 116 MG |
| Iron, Fe | 3.6 MG | 0 MG |
| Sodium, Na | 0 MG | 44 MG |
| Cholesterol | 0 MG | 11 MG |
| Fatty acids, total saturated | 5 G | 1.9 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.