BUTTERCRUNCH TOFFEE vs. BUTTERCRUNCH TOFFEE WITH ALMONDS
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.
BUTTERCRUNCH TOFFEE has the most protein of the foods compared, at 8.4 g per 100g.
| Nutrient | BUTTERCRUNCH TOFFEE | BUTTERCRUNCH TOFFEE WITH ALMONDS |
|---|---|---|
| Protein | 8.4 G | 5.6 G |
| Total lipid (fat) | 42 G | 38.9 G |
| Carbohydrate, by difference | 50.4 G | 50 G |
| Energy | 588 KCAL | 444 KCAL |
| Total Sugars | 42 G | 0 G |
| Fiber, total dietary | 0 G | 5.6 G |
| Calcium, Ca | 76 MG | 56 MG |
| Iron, Fe | 0 MG | 1 MG |
| Potassium, K | 235 MG | - |
| Sodium, Na | 126 MG | 319 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 42 G | - |
| Cholesterol | 42 MG | 42 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 16.8 G | 16.7 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.