BUTTER MICROWAVE POPPING CORN, BUTTER vs. BUTTER PECAN ICE CREAM, BUTTER PECAN
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 MICROWAVE POPPING CORN, BUTTER has the most protein of the foods compared, at 6.1 g per 100g.
| Nutrient | BUTTER MICROWAVE POPPING CORN, BUTTER | BUTTER PECAN ICE CREAM, BUTTER PECAN |
|---|---|---|
| Protein | 6.1 G | 3.5 G |
| Total lipid (fat) | 27.3 G | 12.8 G |
| Carbohydrate, by difference | 48.5 G | 23.3 G |
| Energy | 424 KCAL | 221 KCAL |
| Total Sugars | 0 G | 17.4 G |
| Fiber, total dietary | 12.1 G | 0 G |
| Calcium, Ca | 0 MG | 128 MG |
| Iron, Fe | 2.2 MG | 0 MG |
| Sodium, Na | 758 MG | 76 MG |
| Cholesterol | 0 MG | 41 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9.1 G | 5.8 G |
| Potassium, K | - | 140 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 11.6 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.