NutriBase

Butter, Clarified Butter (Ghee) vs Cheese Product, Pasteurized Process: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Key differences

  • Butter, Clarified Butter (Ghee) has more calories; Cheese Product, Pasteurized Process is lower in calories.
  • Cheese Product, Pasteurized Process has more protein per 100 g.

Nutrient comparison (per 100 g)

Nutrient Butter, Clarified Butter (Ghee) Cheese Product, Pasteurized Process
Calories 900 kcal 240 kcal
Protein 0 g 17.6 g
Total Fat 100 g 14.1 g
Saturated Fat 60 g 8.9 g
Carbohydrate 0 g 10.6 g
Dietary Fiber 0 g 0 g
Total Sugars 0 g 8 g
Sodium 0 mg 1,201 mg
Potassium 330 mg
Calcium 0 mg 529 mg
Iron 0 mg 0.2 mg
Magnesium 33 mg
Vitamin C 0 mg 0 mg
Vitamin A 250 mcg
Vitamin D 5.3 mcg
Cholesterol 300 mg 53 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Butter, Clarified Butter (Ghee)

  • Protein 0%
  • Fat 100%
  • Carbs 0%

Cheese Product, Pasteurized Process

  • Protein 29.4%
  • Fat 52.9%
  • Carbs 17.7%

Frequently asked questions

Which has more calories, Butter, Clarified Butter (Ghee) or Cheese Product, Pasteurized Process?
Per 100 g: Butter, Clarified Butter (Ghee) has 900 kcal, Cheese Product, Pasteurized Process has 240 kcal.
Which has more protein, Butter, Clarified Butter (Ghee) or Cheese Product, Pasteurized Process?
Per 100 g: Butter, Clarified Butter (Ghee) has 0 g of protein, Cheese Product, Pasteurized Process has 17.6 g.

Compare with other foods

Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.