Apple cider vs. Apple juice, 100% vs. Apple juice, 100%, with calcium added
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.
Apple juice, 100%, with calcium added has the most protein of the foods compared, at 0.12 g per 100g.
| Nutrient | Apple cider | Apple juice, 100% | Apple juice, 100%, with calcium added |
|---|---|---|---|
| Protein | 0.1 G | 0.09 G | 0.12 G |
| Total lipid (fat) | 0.13 G | 0.25 G | 0.17 G |
| Carbohydrate, by difference | 11.3 G | 11.3 G | 11.5 G |
| Energy | 46 KCAL | 48 KCAL | 48 KCAL |
| Total Sugars | 9.6 G | 10.1 G | 9.5 G |
| Fiber, total dietary | 0.2 G | 0.2 G | 0.3 G |
| Calcium, Ca | 8 MG | 7 MG | 70 MG |
| Iron, Fe | 0.12 MG | 0.06 MG | 0.13 MG |
| Potassium, K | 101 MG | 97 MG | 184 MG |
| Sodium, Na | 4 MG | 5 MG | 5 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 0.02 G | 0.03 G |
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.