APPLE PIE WITH CRUMB TOPPING vs. BANANA CREAM PIE
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 WITH CRUMB TOPPING has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | APPLE PIE WITH CRUMB TOPPING | BANANA CREAM PIE |
|---|---|---|
| Protein | 1.6 G | 1.5 G |
| Total lipid (fat) | 10.6 G | 12.3 G |
| Carbohydrate, by difference | 38.2 G | 28.5 G |
| Energy | 252 KCAL | 231 KCAL |
| Total Sugars | 21.1 G | 16.1 G |
| Fiber, total dietary | 0.8 G | 0 G |
| Calcium, Ca | 16 MG | 20 MG |
| Iron, Fe | 0.88 MG | 0.77 MG |
| Sodium, Na | 203 MG | 162 MG |
| Cholesterol | 0 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.9 G | 7.7 G |
| Potassium, K | - | 62 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 13.1 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.