BLUEBERRY MUFFIN, BLUEBERRY vs. CAKE WITH CREAMY FILLING
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 MUFFIN, BLUEBERRY has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | BLUEBERRY MUFFIN, BLUEBERRY | CAKE WITH CREAMY FILLING |
|---|---|---|
| Protein | 5.3 G | 1.9 G |
| Total lipid (fat) | 17.7 G | 12 G |
| Carbohydrate, by difference | 43.4 G | 68.5 G |
| Energy | 345 KCAL | 389 KCAL |
| Total Sugars | 21.2 G | 54.6 G |
| Fiber, total dietary | 0.9 G | 0 G |
| Calcium, Ca | 18 MG | 37 MG |
| Iron, Fe | 1.6 MG | 0.67 MG |
| Potassium, K | 62 MG | - |
| Sodium, Na | 248 MG | 333 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 19.5 G | - |
| Cholesterol | 71 MG | 19 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 5.6 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.