BUTTER PECAN ICE CREAM vs. BUTTER SHORTBREAD
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 SHORTBREAD has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | BUTTER PECAN ICE CREAM | BUTTER SHORTBREAD |
|---|---|---|
| Protein | 3.5 G | 3.6 G |
| Total lipid (fat) | 17.7 G | 32.1 G |
| Carbohydrate, by difference | 23 G | 57.1 G |
| Energy | 265 KCAL | 536 KCAL |
| Total Sugars | 21.2 G | 21.4 G |
| Fiber, total dietary | 0.9 G | 0 G |
| Calcium, Ca | 106 MG | 0 MG |
| Iron, Fe | 0 MG | 2.6 MG |
| Sodium, Na | 75 MG | 321 MG |
| Sugars, added | 17.7 G | - |
| Cholesterol | 71 MG | 89 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.8 G | 21.4 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.