BUTTER FLAVOR SYRUP vs. BUTTER TOFFEE STICKY CAKES, BUTTER TOFFEE
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 TOFFEE STICKY CAKES, BUTTER TOFFEE has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | BUTTER FLAVOR SYRUP | BUTTER TOFFEE STICKY CAKES, BUTTER… |
|---|---|---|
| Protein | 0 G | 3.5 G |
| Total lipid (fat) | 0 G | 158.6 G |
| Carbohydrate, by difference | 83.3 G | 45.5 G |
| Energy | 333 KCAL | 338 KCAL |
| Total Sugars | 48.3 G | 32.4 G |
| Sodium, Na | 233 MG | 303 MG |
| Fiber, total dietary | - | 2.1 G |
| Calcium, Ca | - | 41 MG |
| Iron, Fe | - | 1.4 MG |
| Potassium, K | - | 152 MG |
| Sugars, added | - | 23.4 G |
| Cholesterol | - | 72 MG |
| Fatty acids, total trans | - | 13.1 G |
| Fatty acids, total saturated | - | 9.7 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.