ALMOND BUTTER KRISPS vs. CARAMEL MILK CHOCOLATE, CARAMEL
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 KRISPS has the most protein of the foods compared, at 9.8 g per 100g.
| Nutrient | ALMOND BUTTER KRISPS | CARAMEL MILK CHOCOLATE, CARAMEL |
|---|---|---|
| Protein | 9.8 G | 5.1 G |
| Total lipid (fat) | 46.3 G | 33.3 G |
| Carbohydrate, by difference | 39 G | 56.3 G |
| Energy | 610 KCAL | 537 KCAL |
| Total Sugars | 31.7 G | 51.1 G |
| Fiber, total dietary | 4.9 G | 2.6 G |
| Calcium, Ca | 146 MG | 102 MG |
| Iron, Fe | 1.8 MG | 0 MG |
| Sodium, Na | 256 MG | 115 MG |
| Cholesterol | 61 MG | 38 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 19.5 G | 20.5 G |
| Potassium, K | - | 179 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 46 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.