BUTTER CREAM EGG, BUTTER CREAM vs. SHREDDED COCONUT SNOWBALL
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.
BUTTER CREAM EGG, BUTTER CREAM has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | BUTTER CREAM EGG, BUTTER CREAM | SHREDDED COCONUT SNOWBALL |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 10.5 G | 9.5 G |
| Carbohydrate, by difference | 92.1 G | 83.3 G |
| Energy | 526 KCAL | 476 KCAL |
| Total Sugars | 79 G | 71.4 G |
| Fiber, total dietary | 0 G | 2.4 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 1.7 MG |
| Potassium, K | 0 MG | - |
| Sodium, Na | 79 MG | 48 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 78.9 G | - |
| Cholesterol | 13 MG | 7 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.3 G | 4.8 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.