AMERICAN CRANBERRY BAKED BRIE, AMERICAN CRANBERRY vs. BAKED BRIE PASTRY WITH BLUEBERRIES, ALMONDS, &…
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.
AMERICAN CRANBERRY BAKED BRIE, AMERICAN CRANBERRY has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | AMERICAN CRANBERRY BAKED BRIE, AMERICAN… | BAKED BRIE PASTRY WITH BLUEBERRIES,… |
|---|---|---|
| Protein | 14.3 G | 14.3 G |
| Total lipid (fat) | 21.4 G | 25 G |
| Energy | 339 KCAL | 357 KCAL |
| Total Sugars | 14.3 G | 10.7 G |
| Fiber, total dietary | 1.1 G | 0 G |
| Calcium, Ca | 116 MG | 143 MG |
| Iron, Fe | 0.54 MG | 1.3 MG |
| Sodium, Na | 438 MG | 536 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 8.9 G | - |
| Cholesterol | 80 MG | 89 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 12.5 G | 14.3 G |
| Carbohydrate, by difference | - | 21.4 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.