Comparison
Acidophilus and Proteinification Whey Protein Crisps
Acidophilus (Kroger) lists 10 distinct ingredients and Proteinification Whey Protein Crisps (BPT) 9 (rows of one ingredient counted once); 8 are on both labels. On the site's similarity measure, which compares ingredient lists (1 for the same list, rarer ingredients counting for more; amounts are not part of it), the two formulas score 0.67.
| Ingredient | Acidophilus | Proteinification Whey Protein Crisps |
|---|---|---|
| Carbohydrate | 0 g | 3 g |
| Sodium | 0 mg | 160 mg |
| Fat (unspecified) | 0 g | 1 g |
| Protein | 0 g | 20 g |
| Fiber | 0 g | 1 g |
| Saturated fat | 0 g | 0 g |
| Cholesterol | 0 mg | 15 mg |
| Trans fat | not disclosed | 0 mg |
| Sugar | 0 g | |
| Lactobacillus acidophilus | not disclosed | |
| Bifidobacterium longum | not disclosed |
Amounts are per serving as DSLD gives them: Acidophilus, 1 capsule; Proteinification Whey Protein Crisps, 1 scoop. Current labels entered September 2022 and December 2011. Percentages of the Daily Value from 21 CFR 101.9. Source: NIH ODS Dietary Supplement Label Database.
Each product on its own
- AcidophilusKroger: every row against all products listing it
- Proteinification Whey Protein CrispsBPT: every row against all products listing it