CLASSIC VICTORIA SPONGE CAKE, CLASSIC VICTORIA vs. LUXURY RED VELVET SPONGE CAKE, LUXURY RED VELVET
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.
LUXURY RED VELVET SPONGE CAKE, LUXURY RED VELVET has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | CLASSIC VICTORIA SPONGE CAKE, CLASSIC… | LUXURY RED VELVET SPONGE CAKE, LUXURY… |
|---|---|---|
| Protein | 4 G | 5.3 G |
| Total lipid (fat) | 21.1 G | 25 G |
| Carbohydrate, by difference | 51.3 G | 46 G |
| Energy | 408 KCAL | 461 KCAL |
| Total Sugars | 35.5 G | 28.9 G |
| Fiber, total dietary | 1.3 G | 2.6 G |
| Calcium, Ca | 20 MG | 26 MG |
| Iron, Fe | 0 MG | 1.4 MG |
| Potassium, K | 33 MG | 39 MG |
| Sodium, Na | 178 MG | 178 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 27.6 G | - |
| Cholesterol | 13 MG | 46 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.3 G | 3.3 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.