Cake or cupcake, zucchini vs. Cake or cupcake, pumpkin vs. Cake or cupcake, carrot
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, zucchini has the most protein of the foods compared, at 2.5 g per 100g.
| Nutrient | Cake or cupcake, zucchini | Cake or cupcake, pumpkin | Cake or cupcake, carrot |
|---|---|---|---|
| Protein | 2.5 G | 2.5 G | 2.5 G |
| Total lipid (fat) | 17.5 G | 17.5 G | 17.5 G |
| Carbohydrate, by difference | 51.1 G | 51.6 G | 51.8 G |
| Energy | 371 KCAL | 373 KCAL | 374 KCAL |
| Total Sugars | 38.3 G | 38.4 G | 38.5 G |
| Fiber, total dietary | 0.9 G | 1.1 G | 1.1 G |
| Calcium, Ca | 72 MG | 73 MG | 73 MG |
| Iron, Fe | 0.92 MG | 1 MG | 0.9 MG |
| Potassium, K | 72 MG | 66 MG | 74 MG |
| Sodium, Na | 280 MG | 280 MG | 288 MG |
| Cholesterol | 47 MG | 47 MG | 47 MG |
| Fatty acids, total saturated | 3.2 G | 3.2 G | 3.2 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.