BOSTON BAKED BEANS vs. PASTEL PRETZELS vs. YOGURT PRETZELS
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.
PASTEL PRETZELS has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | BOSTON BAKED BEANS | PASTEL PRETZELS | YOGURT PRETZELS |
|---|---|---|---|
| Total lipid (fat) | 40 G | 20 G | 20 G |
| Carbohydrate, by difference | 66.7 G | 73.3 G | 73.3 G |
| Energy | 467 KCAL | 467 KCAL | 467 KCAL |
| Fiber, total dietary | 0 G | 3.3 G | 3.3 G |
| Calcium, Ca | 0 MG | 0 MG | 67 MG |
| Iron, Fe | 0 MG | 1.2 MG | 1.2 MG |
| Sodium, Na | 0 MG | 367 MG | 367 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 6.7 G | 13.3 G | 13.3 G |
| Protein | - | 3.3 G | 3.3 G |
| Total Sugars | - | 43.3 G | 43.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.