NutriBase

Butter Oil, Anhydrous vs Cheese, Dry White: Nutrition Comparison

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

Eggs & Dairy Butter Oil, Anhydrous 876 kcal · 100 g VS Eggs & Dairy Cheese, Dry White 325 kcal · 100 g

Key differences

  • Butter Oil, Anhydrous has more calories; Cheese, Dry White is lower in calories.
  • Cheese, Dry White has more protein per 100 g.
  • Cheese, Dry White is notably higher in calcium.
  • Cheese, Dry White is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Butter Oil, Anhydrous Cheese, Dry White
Calories 876 kcal 325 kcal
Protein 0.3 g 24.5 g
Total Fat 99.5 g 24.4 g
Saturated Fat 61.9 g 13.7 g
Carbohydrate 0 g 2 g
Dietary Fiber 0 g —
Total Sugars 0 g 0.6 g
Sodium 2 mg 1,808 mg
Potassium 5 mg 116 mg
Calcium 4 mg 661 mg
Iron 0 mg 0.2 mg
Magnesium 0 mg 27 mg
Vitamin C 0 mg —
Vitamin A 840 mcg 226 mcg
Vitamin D 0 mcg 1.8 mcg
Cholesterol 256 mg 78 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 Oil, Anhydrous

  • Protein 0.1%
  • Fat 99.9%
  • Carbs 0%

Cheese, Dry White

  • Protein 30.1%
  • Fat 67.4%
  • Carbs 2.5%

Frequently asked questions

Which has more calories, Butter Oil, Anhydrous or Cheese, Dry White?
Per 100 g: Butter Oil, Anhydrous has 876 kcal, Cheese, Dry White has 325 kcal.
Which has more protein, Butter Oil, Anhydrous or Cheese, Dry White?
Per 100 g: Butter Oil, Anhydrous has 0.3 g of protein, Cheese, Dry White has 24.5 g.

Compare with other foods

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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.