APPLE PIE FILLING vs. CHERRY PIE FILLING
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 PIE FILLING has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | APPLE PIE FILLING | CHERRY PIE FILLING |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 30.9 G | 28.2 G |
| Energy | 123 KCAL | 118 KCAL |
| Total Sugars | 22.2 G | 20 G |
| Fiber, total dietary | 1.2 G | 1.2 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 37 MG | 12 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0 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.