Cake, cream vs. Pie, vanilla cream vs. Cake, jelly roll
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, cream has the most protein of the foods compared, at 3.8 g per 100g.
| Nutrient | Cake, cream | Pie, vanilla cream | Cake, jelly roll |
|---|---|---|---|
| Protein | 3.8 G | 2.5 G | 3.1 G |
| Total lipid (fat) | 17 G | 16.3 G | 1.5 G |
| Carbohydrate, by difference | 30 G | 32.3 G | 64.5 G |
| Energy | 286 KCAL | 286 KCAL | 285 KCAL |
| Total Sugars | 16.5 G | 19.2 G | 42 G |
| Fiber, total dietary | 0.4 G | 0.7 G | 0.8 G |
| Calcium, Ca | 114 MG | 42 MG | 48 MG |
| Iron, Fe | 0.82 MG | 0.61 MG | 1.7 MG |
| Potassium, K | 94 MG | 76 MG | 89 MG |
| Sodium, Na | 234 MG | 176 MG | 357 MG |
| Cholesterol | 77 MG | 26 MG | 56 MG |
| Fatty acids, total saturated | 7.7 G | 7.4 G | 0.45 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.