Cream cheese vs Butter
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Cream cheese, full fat, block is higher in more vitamins & minerals
Calories (kcal)
Cream cheese —
Butter 900
Protein (g)
Cream cheese 5.79
Butter 0
Carbs (g)
Cream cheese 4.56
Butter 0
Fat (g)
Cream cheese 33.5
Butter 100
Fiber (g)
Cream cheese —
Butter 0
Quick answers
Which has more protein?
Cream cheese, full fat, block — 5.79g vs 0g per 100g.
Which is more nutrient-dense?
Cream cheese, full fat, block 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 | Cream cheese | Butter | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 900 kcal | |
| Macronutrients | |||
| Water | 54.7 g | 0.500 g | +10844% |
| Protein | 5.79 g | 0 g | |
| Total lipid (fat) | 33.5 g | 100 g | -67% |
| Carbohydrate, by difference | 4.56 g | 0 g | |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 19.7 g | 60.0 g | -67% |
| Fatty acids, total monounsaturated | 6.92 g | — | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 101 mg | 300 mg | -66% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.038 mg | — | |
| Niacin (Vitamin B3) | 0.093 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.039 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 9.90 ug | — | |
| Minerals | |||
| Calcium, Ca | 97.1 mg | 0 mg | |
| Iron, Fe | 0 mg | 0 mg | = |
| Magnesium, Mg | 8.91 mg | — | |
| Phosphorus, P | 108 mg | — | |
| Potassium, K | 125 mg | — | |
| Sodium, Na | 368 mg | 0 mg | |
| Zinc, Zn | 0.589 mg | — | |
| Copper, Cu | 0 mg | — | |
| Manganese, Mn | 0 mg | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 343 kcal | — | |
| Energy (Atwater Specific Factors) | 337 kcal | — | |
| Energy | — | 3766 kj | |
| Nitrogen | 0.908 g | — | |
| Ash | 1.44 g | 0 g | |
| Total Sugars | — | 0 g | |
| Iodine, I | 34.9 ug | — | |
| Biotin | 1.74 ug | — | |
| Betaine | 0.700 mg | — | |
| Retinol | 274 ug | — | |
| Vitamin A, IU | — | 4000 IU | |
| Vitamin K1 — Phylloquinone | 2.40 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 12:0 (Lauric acid) | 1.02 g | — | |
| SFA 14:0 (Myristic acid) | 3.23 g | — | |
| SFA 16:0 (Palmitic acid) | 9.21 g | — | |
| SFA 18:0 (Stearic acid) | 3.01 g | — | |
| Fatty acids, total polyunsaturated | — | 4.00 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.708 g | — | |
| Choline | |||
| Choline from glycerophoshocholine | 9.30 mg | — | |
| Choline from phosphatidylcholine | 7.30 mg | — | |
| Choline from phosphocholine | 1.50 mg | — | |
| Choline from sphingomyelin | 5.60 mg | — | |
| Free Choline | 3.60 mg | — | |
| Total Choline | 27.0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 35.9 mcg | — | |
* 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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