Cake or cupcake, spice vs. Cake or cupcake, gluten free vs. Cake, chocolate, flourless
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 or cupcake, gluten free has the most protein of the foods compared, at 4.9 g per 100g.
| Nutrient | Cake or cupcake, spice | Cake or cupcake, gluten free | Cake, chocolate, flourless |
|---|---|---|---|
| Protein | 2.7 G | 4.9 G | 4.9 G |
| Total lipid (fat) | 19.4 G | 29.4 G | 29.4 G |
| Carbohydrate, by difference | 56.4 G | 37.9 G | 37.9 G |
| Energy | 410 KCAL | 410 KCAL | 410 KCAL |
| Total Sugars | 42.2 G | 34 G | 34 G |
| Fiber, total dietary | 0.9 G | 2.4 G | 2.4 G |
| Calcium, Ca | 78 MG | 29 MG | 29 MG |
| Iron, Fe | 0.98 MG | 1.7 MG | 1.7 MG |
| Potassium, K | 51 MG | 186 MG | 186 MG |
| Sodium, Na | 311 MG | 119 MG | 119 MG |
| Cholesterol | 52 MG | 141 MG | 141 MG |
| Fatty acids, total saturated | 3.5 G | 16.2 G | 16.2 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.