Sour cream, reduced fat vs. Cheese, pasteurized process, American, low fat vs. Cheese, swiss, low fat
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.
Cheese, swiss, low fat has the most protein of the foods compared, at 28.4 g per 100g.
| Nutrient | Sour cream, reduced fat | Cheese, pasteurized process, American,… | Cheese, swiss, low fat |
|---|---|---|---|
| Protein | 7 G | 24.6 G | 28.4 G |
| Total lipid (fat) | 14.1 G | 7 G | 5.1 G |
| Carbohydrate, by difference | 7 G | 3.5 G | 3.4 G |
| Energy | 181 KCAL | 180 KCAL | 179 KCAL |
| Total Sugars | 0.3 G | 0.59 G | 1.3 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 141 MG | 684 MG | 961 MG |
| Iron, Fe | 0.06 MG | 0.43 MG | 0.17 MG |
| Potassium, K | 211 MG | 180 MG | 111 MG |
| Sodium, Na | 70 MG | 1789 MG | 199 MG |
| Vitamin D (D2 + D3), International Units | 10 IU | 5 IU | 4 IU |
| Cholesterol | 35 MG | 35 MG | 35 MG |
| Fatty acids, total saturated | 8.7 G | 4.4 G | 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.