BLUEBERRY PANCAKES, BLUEBERRY vs. BUTTERMILK PANCAKES
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.
BUTTERMILK PANCAKES has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | BLUEBERRY PANCAKES, BLUEBERRY | BUTTERMILK PANCAKES |
|---|---|---|
| Protein | 4.3 G | 5.1 G |
| Total lipid (fat) | 4.3 G | 4.3 G |
| Carbohydrate, by difference | 40.2 G | 39.3 G |
| Energy | 222 KCAL | 222 KCAL |
| Total Sugars | 11.1 G | 11.1 G |
| Fiber, total dietary | 0.9 G | 0.9 G |
| Calcium, Ca | 58 MG | 56 MG |
| Iron, Fe | 3.4 MG | 3.4 MG |
| Potassium, K | 50 MG | 85 MG |
| Sodium, Na | 496 MG | 496 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 10.3 G | 10.3 G |
| Cholesterol | 9 MG | 9 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.43 G | 0.85 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.