Cheese vs Butter
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Cheese, pasteurized process cheese food or product, American, singles — 15.6g vs 0g per 100g.
Which is more nutrient-dense?
Cheese, pasteurized process cheese food or product, American, singles 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 | 44.8 g | 0.500 g | +8856% |
| Protein | 15.6 g | 0 g | |
| Total lipid (fat) | 23.9 g | 100 g | -76% |
| Carbohydrate, by difference | 8.19 g | 0 g | |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 13.7 g | 60.0 g | -77% |
| Fatty acids, total monounsaturated | 4.89 g | — | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 73.2 mg | 300 mg | -76% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Vitamin D (D2 + D3) | 4.42 ug | — | |
| Minerals | |||
| Calcium, Ca | 1498 mg | 0 mg | |
| Iron, Fe | 1.30 mg | 0 mg | |
| Magnesium, Mg | 34.6 mg | — | |
| Phosphorus, P | 880 mg | — | |
| Potassium, K | 212 mg | — | |
| Sodium, Na | 1420 mg | 0 mg | |
| Zinc, Zn | 2.38 mg | — | |
| Copper, Cu | 0 mg | — | |
| Manganese, Mn | 0.065 mg | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 310 kcal | — | |
| Energy (Atwater Specific Factors) | 308 kcal | — | |
| Energy | — | 3766 kj | |
| Nitrogen | 2.44 g | — | |
| Ash | 7.60 g | 0 g | |
| Total Sugars | — | 0 g | |
| Iodine, I | 52.5 ug | — | |
| Retinol | 156 ug | — | |
| Vitamin A, IU | — | 4000 IU | |
| Vitamin D (D2 + D3 — total) | 177 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 4.42 ug | — | |
| SFA 12:0 (Lauric acid) | 0.723 g | — | |
| SFA 14:0 (Myristic acid) | 2.20 g | — | |
| SFA 16:0 (Palmitic acid) | 6.52 g | — | |
| SFA 18:0 (Stearic acid) | 2.13 g | — | |
| Fatty acids, total polyunsaturated | — | 4.00 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.558 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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