Bridgford Grain Waiver Buttermilk Biscuits, Layer… vs. Bridgford Grain Waiver Cinnamon Roll Dough, 6717
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.
Bridgford Grain Waiver Cinnamon Roll Dough, 6717 has the most protein of the foods compared, at 7 g per 100g.
| Nutrient | Bridgford Grain Waiver Buttermilk… | Bridgford Grain Waiver Cinnamon Roll… |
|---|---|---|
| Protein | 6.3 G | 7 G |
| Total lipid (fat) | 7.8 G | 9.9 G |
| Carbohydrate, by difference | 45.3 G | 50.7 G |
| Energy | 281 KCAL | 324 KCAL |
| Total Sugars | 6.3 G | 11.3 G |
| Fiber, total dietary | 1.6 G | 2.8 G |
| Calcium, Ca | 234 MG | 28 MG |
| Iron, Fe | 2.7 MG | 2 MG |
| Potassium, K | 139 MG | - |
| Sodium, Na | 547 MG | 437 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 3.1 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 3.1 G | 2.8 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.