Cherry pie filling vs. Jam or jelly, sugar free vs. Dessert sauce
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 pie filling has the most protein of the foods compared, at 0.6 g per 100g.
| Nutrient | Cherry pie filling | Jam or jelly, sugar free | Dessert sauce |
|---|---|---|---|
| Protein | 0.6 G | 0.55 G | 0.09 G |
| Total lipid (fat) | 0.91 G | 0 G | 8 G |
| Carbohydrate, by difference | 28.6 G | 29.6 G | 19.5 G |
| Energy | 122 KCAL | 121 KCAL | 150 KCAL |
| Total Sugars | 25 G | 3.4 G | 17.1 G |
| Fiber, total dietary | 0.9 G | 2.2 G | 0 G |
| Calcium, Ca | 9 MG | 31 MG | 5 MG |
| Iron, Fe | 1.1 MG | 0.15 MG | 0.03 MG |
| Potassium, K | 76 MG | 96 MG | 3 MG |
| Sodium, Na | 52 MG | 3 MG | 103 MG |
| Cholesterol | 0 MG | 0 MG | 23 MG |
| Fatty acids, total saturated | 0.16 G | 0 G | 4.4 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.