Milk vs Butter
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Milk, chocolate, fat free, with added vitamin A and vitamin D — 3.39g vs 0g per 100g.
Which has fewer calories?
Milk, chocolate, fat free, with added vitamin A and vitamin D — 67 vs 900 kcal per 100g.
Which is more nutrient-dense?
Milk, chocolate, fat free, with added vitamin A and vitamin D 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 | Milk | Butter | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 67 kcal | 900 kcal | -93% |
| Macronutrients | |||
| Water | 82.3 g | 0.500 g | +16368% |
| Protein | 3.39 g | 0 g | |
| Total lipid (fat) | 0 g | 100 g | -100% |
| Carbohydrate, by difference | 13.5 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0 g | 60.0 g | -100% |
| Fatty acids, total monounsaturated | 0 g | — | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 2.00 mg | 300 mg | -99% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 1.00 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.045 mg | — | |
| Riboflavin (Vitamin B2) | 0.166 mg | — | |
| Niacin (Vitamin B3) | 0.164 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.302 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.024 mg | — | |
| Biotin (Vitamin B7) | 2.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 15.6 mg | — | |
| Vitamin B-12 — Cobalamin | 0.320 ug | — | |
| Vitamin A, RAE | 64.0 ug | — | |
| Carotene, beta | 11.0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.040 mg | — | |
| Vitamin D (D2 + D3) | 1.10 ug | — | |
| Minerals | |||
| Calcium, Ca | 127 mg | 0 mg | |
| Iron, Fe | 0.270 mg | 0 mg | |
| Magnesium, Mg | 13.0 mg | — | |
| Phosphorus, P | 101 mg | — | |
| Potassium, K | 182 mg | — | |
| Sodium, Na | 79.0 mg | 0 mg | |
| Zinc, Zn | 0.410 mg | — | |
| Copper, Cu | 0.075 mg | — | |
| Manganese, Mn | 0.062 mg | — | |
| Selenium, Se | 1.90 ug | — | |
| Other Nutrients | |||
| Energy | 282 kj | 3766 kj | -93% |
| Ash | 0.810 g | 0 g | |
| Total Sugars | 8.39 g | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 2.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 2.00 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 63.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 227 IU | 4000 IU | -94% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 42.0 IU | — | |
| Vitamin K1 — Phylloquinone | 0.200 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0 g | 4.00 g | -100% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 1.00 mg | — | |
| Theobromine | 22.0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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