VANILLA BOURBON WHIPPING CREAM, VANILLA BOURBON vs. VANILLA CREAM HALF & HALF, VANILLA 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.
VANILLA BOURBON WHIPPING CREAM, VANILLA BOURBON has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | VANILLA BOURBON WHIPPING CREAM, VANILLA… | VANILLA CREAM HALF & HALF, VANILLA CREAM |
|---|---|---|
| Protein | 3.3 G | 3.3 G |
| Total lipid (fat) | 30 G | 11.7 G |
| Carbohydrate, by difference | 13.3 G | 30 G |
| Energy | 333 KCAL | 233 KCAL |
| Total Sugars | 13.3 G | 30 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 67 MG | 67 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 67 MG | 100 MG |
| Sodium, Na | 0 MG | 67 MG |
| Vitamin D (D2 + D3), International Units | 53 IU | - |
| Sugars, added | 13.3 G | 26.7 G |
| Cholesterol | 100 MG | 33 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 20 G | 8.3 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.