CHOCOLATE, CINNAMON, CAYENNE & MACA vs. GOJI BERRIES, GINGER & ASHWAGANDHA
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.
CHOCOLATE, CINNAMON, CAYENNE & MACA has the most protein of the foods compared, at 10.3 g per 100g.
| Nutrient | CHOCOLATE, CINNAMON, CAYENNE & MACA | GOJI BERRIES, GINGER & ASHWAGANDHA |
|---|---|---|
| Protein | 10.3 G | 10.3 G |
| Total lipid (fat) | 34.5 G | 34.5 G |
| Carbohydrate, by difference | 48.3 G | 55.2 G |
| Energy | 448 KCAL | 414 KCAL |
| Total Sugars | 17.2 G | 27.6 G |
| Fiber, total dietary | 24.1 G | 20.7 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0.62 MG | 0.62 MG |
| Sodium, Na | 207 MG | 155 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 20.7 G | 17.2 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.