ORIGINAL SOUR CREAM vs. ORIGINAL SYRUP
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.
ORIGINAL SOUR CREAM has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | ORIGINAL SOUR CREAM | ORIGINAL SYRUP |
|---|---|---|
| Protein | 3.3 G | 0 G |
| Total lipid (fat) | 16.7 G | 0 G |
| Carbohydrate, by difference | 3.3 G | 73.3 G |
| Energy | 200 KCAL | 300 KCAL |
| Total Sugars | 3.3 G | 41.7 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 133 MG | - |
| Iron, Fe | 0 MG | - |
| Sodium, Na | 50 MG | 158 MG |
| Cholesterol | 67 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 11.7 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.