BUTTER PECAN GELATO, BUTTER PECAN vs. GELATO, LEMON RICOTTA CARDAMOM
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 PECAN GELATO, BUTTER PECAN has the most protein of the foods compared, at 13.8 g per 100g.
| Nutrient | BUTTER PECAN GELATO, BUTTER PECAN | GELATO, LEMON RICOTTA CARDAMOM |
|---|---|---|
| Protein | 13.8 G | 3.5 G |
| Total lipid (fat) | 5.8 G | 5.3 G |
| Carbohydrate, by difference | 18.4 G | 21.2 G |
| Energy | 138 KCAL | 141 KCAL |
| Total Sugars | 18.4 G | 17.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 149 MG | 71 MG |
| Iron, Fe | 0 MG | 0.48 MG |
| Potassium, K | 299 MG | - |
| Sodium, Na | 172 MG | 106 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 3.4 G | - |
| Cholesterol | 23 MG | 31 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 4.6 G | 2.6 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.