CHERRY CAKE WITH CHERRY ICING vs. CHOCOLATE CUPCAKE
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.
CHERRY CAKE WITH CHERRY ICING has the most protein of the foods compared, at 2.5 g per 100g.
| Nutrient | CHERRY CAKE WITH CHERRY ICING | CHOCOLATE CUPCAKE |
|---|---|---|
| Protein | 2.5 G | 2.3 G |
| Total lipid (fat) | 17.5 G | 18.6 G |
| Carbohydrate, by difference | 51.3 G | 51.2 G |
| Energy | 375 KCAL | 384 KCAL |
| Total Sugars | 38.8 G | 41.9 G |
| Fiber, total dietary | 0 G | 1.2 G |
| Calcium, Ca | 25 MG | 70 MG |
| Iron, Fe | 0.9 MG | 1.3 MG |
| Sodium, Na | 275 MG | 337 MG |
| Cholesterol | 19 MG | 12 MG |
| Fatty acids, total trans | 3.1 G | 3.5 G |
| Fatty acids, total saturated | 4.4 G | 4.7 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.