CINNAMON SWIRL DELIGHT BUNDT CAKE vs. LOUISIANA CRUNCH CRUMB BUNDT CAKE
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.
CINNAMON SWIRL DELIGHT BUNDT CAKE has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | CINNAMON SWIRL DELIGHT BUNDT CAKE | LOUISIANA CRUNCH CRUMB BUNDT CAKE |
|---|---|---|
| Protein | 3.5 G | 3.5 G |
| Total lipid (fat) | 15.8 G | 10.5 G |
| Carbohydrate, by difference | 52.6 G | 50.9 G |
| Energy | 351 KCAL | 316 KCAL |
| Total Sugars | 38.6 G | 35.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 35 MG | 35 MG |
| Iron, Fe | 0.63 MG | 0.63 MG |
| Sodium, Na | 228 MG | 281 MG |
| Cholesterol | 61 MG | 53 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 3.5 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.