WHOLE CULTURED BUTTERMILK vs. WHOLE MILK CHOCOLATE, WHOLE MILK
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.
| Nutrient | WHOLE CULTURED BUTTERMILK | WHOLE MILK CHOCOLATE, WHOLE MILK |
|---|---|---|
| Protein | 3.3 G | - |
| Total lipid (fat) | 3.3 G | - |
| Carbohydrate, by difference | 5.4 G | - |
| Energy | 67 KCAL | - |
| Total Sugars | 5 G | - |
| Calcium, Ca | 125 MG | - |
| Potassium, K | 171 MG | - |
| Sodium, Na | 154 MG | - |
| Cholesterol | 15 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 2.1 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.