Cake, jelly roll vs. Cake, cream vs. Pie, banana cream
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, jelly roll | Cake, cream | Pie, banana cream |
|---|---|---|---|
| Protein | 3.1 G | 3.8 G | 2.4 G |
| Total lipid (fat) | 1.5 G | 17 G | 16.2 G |
| Carbohydrate, by difference | 64.5 G | 30 G | 32.4 G |
| Energy | 285 KCAL | 286 KCAL | 284 KCAL |
| Total Sugars | 42 G | 16.5 G | 19.1 G |
| Fiber, total dietary | 0.8 G | 0.4 G | 0.7 G |
| Calcium, Ca | 48 MG | 114 MG | 39 MG |
| Iron, Fe | 1.7 MG | 0.82 MG | 0.6 MG |
| Potassium, K | 89 MG | 94 MG | 90 MG |
| Sodium, Na | 357 MG | 234 MG | 168 MG |
| Cholesterol | 56 MG | 77 MG | 26 MG |
| Fatty acids, total saturated | 0.45 G | 7.7 G | 7.4 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.