BOURBON & BERRY CRANBERRY SAUCE vs. HIGH PRESSURED POPPED NEW POP
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.
HIGH PRESSURED POPPED NEW POP has the most protein of the foods compared, at 7 g per 100g.
| Nutrient | BOURBON & BERRY CRANBERRY SAUCE | HIGH PRESSURED POPPED NEW POP |
|---|---|---|
| Protein | 0 G | 7 G |
| Total lipid (fat) | 0 G | 1 G |
| Carbohydrate, by difference | 43.4 G | 31 G |
| Energy | 189 KCAL | 160 KCAL |
| Total Sugars | 34 G | 15 G |
| Fiber, total dietary | 5.7 G | 20 G |
| Calcium, Ca | 38 MG | 0 MG |
| Iron, Fe | 0.68 MG | 0 MG |
| Sodium, Na | 0 MG | 10 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0 G |
| Fatty acids, total trans | - | 0 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.