REDUCED FAT CULTURED BUTTERMILK vs. REDUCED FAT ICE CREAM
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.
REDUCED FAT ICE CREAM has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | REDUCED FAT CULTURED BUTTERMILK | REDUCED FAT ICE CREAM |
|---|---|---|
| Protein | 3.3 G | 4.8 G |
| Total lipid (fat) | 1.5 G | 5.6 G |
| Carbohydrate, by difference | 5.4 G | 28.6 G |
| Energy | 50 KCAL | 175 KCAL |
| Total Sugars | 5 G | 22.2 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 125 MG | 159 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 142 MG | 95 MG |
| Cholesterol | 6 MG | 24 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 3.2 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.