BANANA WALNUT LOAF CAKE vs. CRANBERRY PECAN LOAF CAKE
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.
BANANA WALNUT LOAF CAKE has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | BANANA WALNUT LOAF CAKE | CRANBERRY PECAN LOAF CAKE |
|---|---|---|
| Protein | 5.3 G | 5.3 G |
| Total lipid (fat) | 15.8 G | 18.4 G |
| Carbohydrate, by difference | 42.1 G | 59.2 G |
| Energy | 316 KCAL | 408 KCAL |
| Total Sugars | 28.1 G | 34.2 G |
| Fiber, total dietary | 1.8 G | 2.6 G |
| Calcium, Ca | 0 MG | 26 MG |
| Iron, Fe | 0.63 MG | 1.4 MG |
| Sodium, Na | 211 MG | 395 MG |
| Cholesterol | 88 MG | 86 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7 G | 6.6 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.