BUTTERMILK WAFFLES, BUTTERMILK vs. BUTTERNUT SQUASH & APPLE SOUP
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.
BUTTERMILK WAFFLES, BUTTERMILK has the most protein of the foods compared, at 4.3 g per 100g.
| Nutrient | BUTTERMILK WAFFLES, BUTTERMILK | BUTTERNUT SQUASH & APPLE SOUP |
|---|---|---|
| Protein | 4.3 G | 1.2 G |
| Total lipid (fat) | 4.3 G | 4.4 G |
| Carbohydrate, by difference | 34.3 G | 8.8 G |
| Energy | 200 KCAL | 76 KCAL |
| Total Sugars | 2.9 G | 4.4 G |
| Fiber, total dietary | 1.4 G | 1.6 G |
| Calcium, Ca | 357 MG | 32 MG |
| Iron, Fe | 5.1 MG | 0.29 MG |
| Potassium, K | 86 MG | - |
| Sodium, Na | 443 MG | 208 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 1.4 G | - |
| Cholesterol | 7 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.71 G | 2.8 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.