ALMOND BUTTER, VANILLA vs. UNSALTED BAKED SOFT PRETZELS, UNSALTED vs. ORGANIC BABY SPINACH
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, VANILLA has the most protein of the foods compared, at 15.6 g per 100g.
| Nutrient | ALMOND BUTTER, VANILLA | UNSALTED BAKED SOFT PRETZELS, UNSALTED | ORGANIC BABY SPINACH |
|---|---|---|---|
| Protein | 15.6 G | 11.3 G | 2.4 G |
| Total lipid (fat) | 43.8 G | 0 G | 0 G |
| Carbohydrate, by difference | 34.4 G | 53.2 G | 3.5 G |
| Energy | 562 KCAL | 258 KCAL | 24 KCAL |
| Total Sugars | 18.8 G | 3.2 G | 0 G |
| Fiber, total dietary | 6.2 G | 1.6 G | 2.4 G |
| Calcium, Ca | 188 MG | 0 MG | 94 MG |
| Iron, Fe | 2.3 MG | 4.3 MG | 3.2 MG |
| Sodium, Na | 203 MG | - | 76 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 9.4 G | 0 G | 0 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.