Biscuits, plain or buttermilk, refrigerated… vs. Cake, fruitcake, commercially prepared vs. Leavening agents, yeast, baker's, active dry
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.
Leavening agents, yeast, baker's, active dry has the most protein of the foods compared, at 40.4 g per 100g.
| Nutrient | Biscuits, plain or buttermilk,… | Cake, fruitcake, commercially prepared | Leavening agents, yeast, baker's,… |
|---|---|---|---|
| Protein | 6.8 G | 2.9 G | 40.4 G |
| Total lipid (fat) | 11.2 G | 9.1 G | 7.6 G |
| Carbohydrate, by difference | 49 G | 61.6 G | 41.2 G |
| Energy | 324 KCAL | 324 KCAL | 325 KCAL |
| Total Sugars | 8.2 G | 27.4 G | 0 G |
| Fiber, total dietary | 2.8 G | 3.7 G | 26.9 G |
| Calcium, Ca | 27 MG | 33 MG | 30 MG |
| Iron, Fe | 2.6 MG | 2.1 MG | 2.2 MG |
| Potassium, K | 152 MG | 153 MG | 955 MG |
| Sodium, Na | 1002 MG | 101 MG | 51 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 5 MG | 0 MG |
| Fatty acids, total trans | 0.22 G | - | - |
| Fatty acids, total saturated | 5.5 G | 1 G | 1 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.