ALL BUTTER LOAF CAKE, ALL BUTTER vs. APPLE CIDER DONUTS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ALL BUTTER LOAF CAKE, ALL BUTTER has the most protein of the foods compared, at 5.6 g per 100g.
| Nutrient | ALL BUTTER LOAF CAKE, ALL BUTTER | APPLE CIDER DONUTS |
|---|---|---|
| Protein | 5.6 G | 3.5 G |
| Total lipid (fat) | 16.7 G | 19.3 G |
| Carbohydrate, by difference | 51.9 G | 59.6 G |
| Energy | 370 KCAL | 421 KCAL |
| Total Sugars | 31.5 G | 38.6 G |
| Calcium, Ca | 37 MG | 44 MG |
| Iron, Fe | 0.56 MG | 1.4 MG |
| Potassium, K | 148 MG | 88 MG |
| Sodium, Na | 444 MG | 333 MG |
| Sugars, added | 31.5 G | 35.1 G |
| Cholesterol | 102 MG | 9 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9.3 G | 8.8 G |
| Fiber, total dietary | - | 1.8 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.