ALL PURPOSE BAKING MIX vs. ALMOND BUTTER
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.
ALMOND BUTTER has the most protein of the foods compared, at 21.9 g per 100g.
| Nutrient | ALL PURPOSE BAKING MIX | ALMOND BUTTER |
|---|---|---|
| Protein | 9.3 G | 21.9 G |
| Total lipid (fat) | 13.9 G | 53.1 G |
| Carbohydrate, by difference | 60.5 G | 21.9 G |
| Energy | 395 KCAL | 594 KCAL |
| Total Sugars | 2.3 G | 6.3 G |
| Fiber, total dietary | 2.3 G | 9.4 G |
| Calcium, Ca | 140 MG | 250 MG |
| Iron, Fe | 3.4 MG | 3.4 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 | 4.7 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.