CARROT CAKE, CARROT vs. PUMPKIN BREAD, PUMPKIN
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.
PUMPKIN BREAD, PUMPKIN has the most protein of the foods compared, at 4.4 g per 100g.
| Nutrient | CARROT CAKE, CARROT | PUMPKIN BREAD, PUMPKIN |
|---|---|---|
| Protein | 4 G | 4.4 G |
| Total lipid (fat) | 22.2 G | 13.3 G |
| Carbohydrate, by difference | 45.5 G | 48.7 G |
| Energy | 384 KCAL | 327 KCAL |
| Total Sugars | 33.3 G | 31.9 G |
| Fiber, total dietary | 1 G | 0.9 G |
| Calcium, Ca | 40 MG | 53 MG |
| Iron, Fe | 0.36 MG | 0.96 MG |
| Sodium, Na | 172 MG | 257 MG |
| Cholesterol | 45 MG | 44 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 2.2 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.