Cream vs Butter
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Cream, sour, full fat is higher in more vitamins & minerals
Calories (kcal)
Cream —
Butter 900
Protein (g)
Cream 3.07
Butter 0
Carbs (g)
Cream 5.56
Butter 0
Fat (g)
Cream 18.0
Butter 100
Fiber (g)
Cream —
Butter 0
Quick answers
Which has more protein?
Cream, sour, full fat — 3.07g vs 0g per 100g.
Which is more nutrient-dense?
Cream, sour, full fat 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 | Butter | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 900 kcal | |
| Macronutrients | |||
| Water | 72.6 g | 0.500 g | +14416% |
| Protein | 3.07 g | 0 g | |
| Total lipid (fat) | 18.0 g | 100 g | -82% |
| Carbohydrate, by difference | 5.56 g | 0 g | |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 10.7 g | 60.0 g | -82% |
| Fatty acids, total monounsaturated | 3.81 g | — | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 52.7 mg | 300 mg | -82% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.043 mg | — | |
| Niacin (Vitamin B3) | 0.100 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.038 mg | — | |
| Vitamin B-12 — Cobalamin | 0.062 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 5.20 ug | — | |
| Minerals | |||
| Calcium, Ca | 107 mg | 0 mg | |
| Iron, Fe | 0 mg | 0 mg | = |
| Magnesium, Mg | 10.1 mg | — | |
| Phosphorus, P | 102 mg | — | |
| Potassium, K | 154 mg | — | |
| Sodium, Na | 50.0 mg | 0 mg | |
| Zinc, Zn | 0.392 mg | — | |
| Copper, Cu | 0 mg | — | |
| Manganese, Mn | 0 mg | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 196 kcal | — | |
| Energy (Atwater Specific Factors) | 193 kcal | — | |
| Energy | — | 3766 kj | |
| Nitrogen | 0.481 g | — | |
| Ash | 0.804 g | 0 g | |
| Total Sugars | — | 0 g | |
| Iodine, I | 32.8 ug | — | |
| Biotin | 1.91 ug | — | |
| Betaine | 0.600 mg | — | |
| Retinol | 152 ug | — | |
| Vitamin A, IU | — | 4000 IU | |
| Vitamin K1 — Phylloquinone | 1.20 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 12:0 (Lauric acid) | 0.547 g | — | |
| SFA 14:0 (Myristic acid) | 1.75 g | — | |
| SFA 16:0 (Palmitic acid) | 5.04 g | — | |
| SFA 18:0 (Stearic acid) | 1.61 g | — | |
| Fatty acids, total polyunsaturated | — | 4.00 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.385 g | — | |
| Daidzein | 0 mg | — | |
| Genistein | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 7.60 mg | — | |
| Choline from phosphatidylcholine | 3.70 mg | — | |
| Choline from phosphocholine | 1.20 mg | — | |
| Choline from sphingomyelin | 2.70 mg | — | |
| Free Choline | 3.90 mg | — | |
| Total Choline | 19.0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 31.1 mcg | — | |
| Isoflavones | |||
| Total isoflavones | 0 mg | — | |
* 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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