ALL BUTTER POUND CAKE vs. APPLE PIE, APPLE
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 POUND CAKE has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | ALL BUTTER POUND CAKE | APPLE PIE, APPLE |
|---|---|---|
| Protein | 5.3 G | 1.8 G |
| Total lipid (fat) | 27.6 G | 13.3 G |
| Carbohydrate, by difference | 44.7 G | 38.9 G |
| Energy | 447 KCAL | 274 KCAL |
| Total Sugars | 23.7 G | 16.8 G |
| Fiber, total dietary | 1.3 G | 0.9 G |
| Calcium, Ca | 26 MG | 9 MG |
| Iron, Fe | 1.3 MG | 0 MG |
| Potassium, K | 63 MG | 22 MG |
| Sodium, Na | 289 MG | 301 MG |
| Sugars, added | 23.7 G | 13.3 G |
| Cholesterol | 112 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.8 G | 5.3 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.