BERRY WHIPPED CHEESECAKE, BERRY vs. BRICK OVEN CRUST SUPREME PIZZA
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.
BRICK OVEN CRUST SUPREME PIZZA has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | BERRY WHIPPED CHEESECAKE, BERRY | BRICK OVEN CRUST SUPREME PIZZA |
|---|---|---|
| Protein | 2.4 G | 8.3 G |
| Total lipid (fat) | 18.1 G | 10.6 G |
| Carbohydrate, by difference | 42.2 G | 25.8 G |
| Energy | 337 KCAL | 227 KCAL |
| Total Sugars | 27.7 G | 6.1 G |
| Fiber, total dietary | 0 G | 1.5 G |
| Calcium, Ca | 36 MG | 121 MG |
| Iron, Fe | 0.24 MG | 1.7 MG |
| Potassium, K | 60 MG | 167 MG |
| Sodium, Na | 289 MG | 545 MG |
| Vitamin D (D2 + D3), International Units | 5 IU | - |
| Sugars, added | 26.5 G | 0.8 G |
| Cholesterol | 24 MG | 23 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9.6 G | 3.8 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.