ALMOND CRUNCH vs. MRS. MAY'S, MINI CRUNCH, BLUEBERRY ALMOND
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 CRUNCH has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | ALMOND CRUNCH | MRS. MAY'S, MINI CRUNCH, BLUEBERRY… |
|---|---|---|
| Protein | 17.9 G | 15 G |
| Total lipid (fat) | 46.4 G | 40 G |
| Carbohydrate, by difference | 28.6 G | 40 G |
| Energy | 557 KCAL | 550 KCAL |
| Total Sugars | 10.7 G | 25 G |
| Fiber, total dietary | 10.7 G | 10 G |
| Calcium, Ca | 214 MG | 300 MG |
| Iron, Fe | 3.9 MG | 3.6 MG |
| Sodium, Na | 132 MG | 50 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.6 G | 2.5 G |
| Potassium, K | - | 550 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.