ORGANIC FARMER CHEESE vs. ORGANIC KEFIR 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.
ORGANIC FARMER CHEESE has the most protein of the foods compared, at 9.9 g per 100g.
| Nutrient | ORGANIC FARMER CHEESE | ORGANIC KEFIR CULTURED LOWFAT MILK |
|---|---|---|
| Protein | 9.9 G | 4.6 G |
| Total lipid (fat) | 0.7 G | 0.83 G |
| Carbohydrate, by difference | 7 G | 8.3 G |
| Energy | 77 KCAL | 58 KCAL |
| Total Sugars | 6.3 G | 8.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 106 MG | 162 MG |
| Iron, Fe | 0.25 MG | 0 MG |
| Sodium, Na | 39 MG | 52 MG |
| Cholesterol | 25 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.35 G | 0.62 G |
| Potassium, K | - | 157 MG |
| Sugars, added | - | 3.3 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.