ALMONDS, BUTTER TOFFEE vs. RED BARN, CHANDLER WALNUT HALVES
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.
RED BARN, CHANDLER WALNUT HALVES has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | ALMONDS, BUTTER TOFFEE | RED BARN, CHANDLER WALNUT HALVES |
|---|---|---|
| Protein | 10.7 G | 16.7 G |
| Total lipid (fat) | 28.6 G | 66.7 G |
| Carbohydrate, by difference | 53.6 G | 10 G |
| Energy | 500 KCAL | 700 KCAL |
| Total Sugars | 46.4 G | - |
| Fiber, total dietary | 7.1 G | 10 G |
| Calcium, Ca | 143 MG | 67 MG |
| Iron, Fe | 2.6 MG | 3.6 MG |
| Sodium, Na | 286 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 3.6 G | 5 G |
| Potassium, K | - | 450 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.