BLUEBERRY BUTTERMILK MUFFINS vs. BLUEBERRY CAKE DONUT HOLES
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.
BLUEBERRY CAKE DONUT HOLES has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | BLUEBERRY BUTTERMILK MUFFINS | BLUEBERRY CAKE DONUT HOLES |
|---|---|---|
| Protein | 4.4 G | 5 G |
| Total lipid (fat) | 15 G | 11.7 G |
| Carbohydrate, by difference | 42.5 G | 50 G |
| Energy | 319 KCAL | 333 KCAL |
| Total Sugars | 23.9 G | 26.7 G |
| Fiber, total dietary | 0.9 G | 1.7 G |
| Calcium, Ca | 35 MG | 133 MG |
| Iron, Fe | 1.5 MG | 1.8 MG |
| Potassium, K | 71 MG | - |
| Sodium, Na | 274 MG | 467 MG |
| Sugars, added | 21.2 G | - |
| Cholesterol | 49 MG | 33 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.1 G | 5 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.