BAKED BRIE & BRIOCHE vs. BAKED BRIE, APRICOT, CRANBERRY
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.
BAKED BRIE & BRIOCHE has the most protein of the foods compared, at 16.5 g per 100g.
| Nutrient | BAKED BRIE & BRIOCHE | BAKED BRIE, APRICOT, CRANBERRY |
|---|---|---|
| Protein | 16.5 G | 12.9 G |
| Total lipid (fat) | 24.7 G | 20 G |
| Carbohydrate, by difference | 16.5 G | 18.8 G |
| Energy | 353 KCAL | 306 KCAL |
| Total Sugars | 1.2 G | 4.7 G |
| Fiber, total dietary | 0 G | 1.2 G |
| Calcium, Ca | 118 MG | 94 MG |
| Iron, Fe | 0.85 MG | 0.85 MG |
| Sodium, Na | 482 MG | 388 MG |
| Cholesterol | 88 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 14.1 G | 11.8 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.