VANILLA COLLAGEN PEANUT BUTTER, VANILLA vs. VANILLA ESPRESSO ALMOND BUTTER, VANILLA ESPRESSO
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 COLLAGEN PEANUT BUTTER, VANILLA has the most protein of the foods compared, at 28.1 g per 100g.
| Nutrient | VANILLA COLLAGEN PEANUT BUTTER, VANILLA | VANILLA ESPRESSO ALMOND BUTTER, VANILLA… |
|---|---|---|
| Protein | 28.1 G | 18.8 G |
| Total lipid (fat) | 43.8 G | 0.05 G |
| Carbohydrate, by difference | 21.9 G | 25 G |
| Energy | 562 KCAL | 562 KCAL |
| Total Sugars | 9.4 G | 6.3 G |
| Fiber, total dietary | 6.2 G | 9.4 G |
| Calcium, Ca | 44 MG | 250 MG |
| Iron, Fe | 0 MG | 3.4 MG |
| Potassium, K | 488 MG | - |
| Sodium, Na | 266 MG | 125 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 6.2 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.8 G | 0.01 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.