Whipped topping, sugar free vs. Whipped topping, fat free vs. Sour cream, imitation
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.
Whipped topping, sugar free has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | Whipped topping, sugar free | Whipped topping, fat free | Sour cream, imitation |
|---|---|---|---|
| Protein | 3 G | 3 G | 2.4 G |
| Total lipid (fat) | 13.1 G | 13.1 G | 19.5 G |
| Carbohydrate, by difference | 23.6 G | 23.6 G | 6.6 G |
| Energy | 224 KCAL | 224 KCAL | 208 KCAL |
| Total Sugars | 23.6 G | 23.6 G | 6.6 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 71 MG | 71 MG | 3 MG |
| Iron, Fe | 0.1 MG | 0.1 MG | 0.39 MG |
| Potassium, K | 101 MG | 101 MG | 161 MG |
| Sodium, Na | 72 MG | 72 MG | 102 MG |
| Cholesterol | 2 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 11.3 G | 11.3 G | 17.8 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.