Apple pie filling vs. Apple, baked vs. Applesauce, regular
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, baked has the most protein of the foods compared, at 0.32 g per 100g.
| Nutrient | Apple pie filling | Apple, baked | Applesauce, regular |
|---|---|---|---|
| Protein | 0.1 G | 0.32 G | 0.25 G |
| Total lipid (fat) | 0.1 G | 3.1 G | 0.17 G |
| Carbohydrate, by difference | 26.1 G | 22.7 G | 18 G |
| Energy | 100 KCAL | 113 KCAL | 75 KCAL |
| Total Sugars | 13.8 G | 19 G | 15.6 G |
| Fiber, total dietary | 1 G | 2.5 G | 1 G |
| Calcium, Ca | 4 MG | 14 MG | 4 MG |
| Iron, Fe | 0.29 MG | 0.19 MG | 0.04 MG |
| Potassium, K | 45 MG | 114 MG | 101 MG |
| Sodium, Na | 47 MG | 4 MG | 1 MG |
| Cholesterol | 0 MG | 8 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 1.6 G | 0.01 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.