BAKERY FRESH GOODNESS, PUMPKIN PIE vs. BAKERY FRESH, MINI MUFFINS, BLUEBERRY
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.
BAKERY FRESH, MINI MUFFINS, BLUEBERRY has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | BAKERY FRESH GOODNESS, PUMPKIN PIE | BAKERY FRESH, MINI MUFFINS, BLUEBERRY |
|---|---|---|
| Protein | 3.9 G | 4 G |
| Total lipid (fat) | 11.8 G | 20 G |
| Carbohydrate, by difference | 39.2 G | 44 G |
| Energy | 235 KCAL | 380 KCAL |
| Total Sugars | 2 G | 26 G |
| Fiber, total dietary | 1 G | 0 G |
| Calcium, Ca | 59 MG | 80 MG |
| Iron, Fe | 0.71 MG | 1.4 MG |
| Sodium, Na | 363 MG | 300 MG |
| Cholesterol | 39 MG | 40 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.9 G | 4 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.