ALMOND CRANBERRY COOKIE, ALMOND CRANBERRY vs. BOUNDARY WATERS BLUEBERRY COOKIE, BOUNDARY WATERS…
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 CRANBERRY COOKIE, ALMOND CRANBERRY has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | ALMOND CRANBERRY COOKIE, ALMOND… | BOUNDARY WATERS BLUEBERRY COOKIE,… |
|---|---|---|
| Protein | 8.3 G | 8.3 G |
| Total lipid (fat) | 27.1 G | 25 G |
| Carbohydrate, by difference | 52.1 G | 50 G |
| Energy | 479 KCAL | 438 KCAL |
| Total Sugars | 29.2 G | 25 G |
| Fiber, total dietary | 8.3 G | 8.3 G |
| Calcium, Ca | 62 MG | 62 MG |
| Iron, Fe | 2.7 MG | 2.5 MG |
| Potassium, K | 271 MG | 250 MG |
| Sodium, Na | 312 MG | 240 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 27.1 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 16.7 G | 14.6 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.