ALL-PURPOSE BAKING MIX vs. ALMOND BARK, CHOCOLATE
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-PURPOSE BAKING MIX has the most protein of the foods compared, at 9.3 g per 100g.
| Nutrient | ALL-PURPOSE BAKING MIX | ALMOND BARK, CHOCOLATE |
|---|---|---|
| Protein | 9.3 G | 2.1 G |
| Total lipid (fat) | 13.9 G | 29.8 G |
| Carbohydrate, by difference | 60.5 G | 68.1 G |
| Energy | 395 KCAL | 532 KCAL |
| Total Sugars | 2.3 G | 63.8 G |
| Fiber, total dietary | 2.3 G | 2.1 G |
| Calcium, Ca | 140 MG | 0 MG |
| Iron, Fe | 3.4 MG | 2.3 MG |
| Sodium, Na | 1209 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 3.5 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 27.7 G |
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.