CAKE BATTER DONUTS, CAKE BATTER vs. CHOCOLATE DONUTS, CHOCOLATE
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.
CAKE BATTER DONUTS, CAKE BATTER has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | CAKE BATTER DONUTS, CAKE BATTER | CHOCOLATE DONUTS, CHOCOLATE |
|---|---|---|
| Protein | 16.7 G | 16.7 G |
| Total lipid (fat) | 3.8 G | 5.3 G |
| Carbohydrate, by difference | 30.3 G | 27.3 G |
| Energy | 197 KCAL | 182 KCAL |
| Total Sugars | 7.6 G | 6.1 G |
| Fiber, total dietary | 1.5 G | 3 G |
| Calcium, Ca | 180 MG | 165 MG |
| Iron, Fe | 1.5 MG | 3 MG |
| Potassium, K | 152 MG | 211 MG |
| Sodium, Na | 379 MG | 364 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 6.1 G | 4.5 G |
| Cholesterol | 38 MG | 53 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.5 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.