Cheese vs Butter
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Cheese, parmesan, grated, refrigerated is higher in more vitamins & minerals
Calories (kcal)
Cheese —
Butter 900
Protein (g)
Cheese 30.1
Butter 0
Carbs (g)
Cheese 4.33
Butter 0
Fat (g)
Cheese 29.5
Butter 100
Fiber (g)
Cheese —
Butter 0
Quick answers
Which has more protein?
Cheese, parmesan, grated, refrigerated — 30.1g vs 0g per 100g.
Which is more nutrient-dense?
Cheese, parmesan, grated, refrigerated scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Cheese | Butter | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 900 kcal | |
| Macronutrients | |||
| Water | 30.8 g | 0.500 g | +6066% |
| Protein | 30.1 g | 0 g | |
| Total lipid (fat) | 29.5 g | 100 g | -70% |
| Carbohydrate, by difference | 4.33 g | 0 g | |
| Fiber, total dietary | — | 0 g | |
| Sugars, Total | 0.638 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 17.2 g | 60.0 g | -71% |
| Fatty acids, total monounsaturated | 6.02 g | — | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 86.0 mg | 300 mg | -71% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.035 mg | — | |
| Riboflavin (Vitamin B2) | 0.409 mg | — | |
| Niacin (Vitamin B3) | 0.141 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.023 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 7.00 ug | — | |
| Minerals | |||
| Calcium, Ca | 950 mg | 0 mg | |
| Iron, Fe | 0.140 mg | 0 mg | |
| Magnesium, Mg | 35.4 mg | — | |
| Phosphorus, P | 625 mg | — | |
| Potassium, K | 73.9 mg | — | |
| Sodium, Na | 1046 mg | 0 mg | |
| Zinc, Zn | 4.62 mg | — | |
| Copper, Cu | 0.042 mg | — | |
| Manganese, Mn | 0.037 mg | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 403 kcal | — | |
| Energy (Atwater Specific Factors) | 405 kcal | — | |
| Energy | — | 3766 kj | |
| Nitrogen | 4.72 g | — | |
| Ash | 5.20 g | 0 g | |
| Total Sugars | — | 0 g | |
| Sucrose | 0 g | — | |
| Glucose | 0.607 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0.031 g | — | |
| Iodine, I | 82.9 ug | — | |
| Biotin | 0 ug | — | |
| Retinol | 233 ug | — | |
| Vitamin A, IU | — | 4000 IU | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0 ug | — | |
| Vitamin K1 — Phylloquinone | 1.70 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.612 g | — | |
| SFA 6:0 (Caproic acid) | 0.511 g | — | |
| SFA 8:0 (Caprylic acid) | 0.316 g | — | |
| SFA 10:0 (Capric acid) | 0.758 g | — | |
| SFA 12:0 (Lauric acid) | 0.873 g | — | |
| SFA 14:0 (Myristic acid) | 2.78 g | — | |
| SFA 16:0 (Palmitic acid) | 8.17 g | — | |
| SFA 18:0 (Stearic acid) | 2.60 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.431 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 5.28 g | — | |
| Fatty acids, total polyunsaturated | — | 4.00 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.674 g | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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