BLUEBERRY MUFFINS, BLUEBERRY vs. BLUEBERRY OAT MUFFIN TOPS
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 MUFFINS, BLUEBERRY has the most protein of the foods compared, at 4.3 g per 100g.
| Nutrient | BLUEBERRY MUFFINS, BLUEBERRY | BLUEBERRY OAT MUFFIN TOPS |
|---|---|---|
| Protein | 4.3 G | 4 G |
| Total lipid (fat) | 17 G | 18 G |
| Carbohydrate, by difference | 53.2 G | 54 G |
| Energy | 383 KCAL | 460 KCAL |
| Total Sugars | 31.9 G | 24 G |
| Fiber, total dietary | 2.1 G | 2 G |
| Calcium, Ca | 32 MG | 50 MG |
| Iron, Fe | 0.64 MG | 1 MG |
| Potassium, K | 128 MG | 180 MG |
| Sodium, Na | 426 MG | 360 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 29.8 G | 22 G |
| Cholesterol | 43 MG | 50 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.2 G | 3 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.