BAKED PIE, PUMPKIN vs. BAKED PIE, PUMPKIN vs. OLD FASHIONED STRAWBERRY 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.
BAKED PIE, PUMPKIN has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | BAKED PIE, PUMPKIN | BAKED PIE, PUMPKIN | OLD FASHIONED STRAWBERRY PIE |
|---|---|---|---|
| Protein | 3.5 G | 3.5 G | 2.6 G |
| Total lipid (fat) | 16.5 G | 16.5 G | 14 G |
| Carbohydrate, by difference | 36.5 G | 36.5 G | 40.4 G |
| Energy | 294 KCAL | 294 KCAL | 289 KCAL |
| Total Sugars | 14.1 G | 14.1 G | 15.8 G |
| Fiber, total dietary | 3.5 G | 3.5 G | 2.6 G |
| Calcium, Ca | 71 MG | 71 MG | - |
| Iron, Fe | 1.3 MG | 1.3 MG | - |
| Sodium, Na | 282 MG | 282 MG | 228 MG |
| Cholesterol | 18 MG | 18 MG | - |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 8.2 G | 8.2 G | 6.1 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.