Coffee cake, yeast type vs. Roll, sweet, cinnamon bun, no frosting vs. Pan Dulce, with fruit, no frosting
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.
Coffee cake, yeast type has the most protein of the foods compared, at 6.2 g per 100g.
| Nutrient | Coffee cake, yeast type | Roll, sweet, cinnamon bun, no frosting | Pan Dulce, with fruit, no frosting |
|---|---|---|---|
| Protein | 6.2 G | 6.2 G | 6.2 G |
| Total lipid (fat) | 16.4 G | 16.4 G | 16.4 G |
| Carbohydrate, by difference | 50.9 G | 50.9 G | 50.9 G |
| Energy | 372 KCAL | 372 KCAL | 372 KCAL |
| Total Sugars | 31.7 G | 31.7 G | 31.7 G |
| Fiber, total dietary | 2.4 G | 2.4 G | 2.4 G |
| Calcium, Ca | 72 MG | 72 MG | 72 MG |
| Iron, Fe | 1.6 MG | 1.6 MG | 1.6 MG |
| Potassium, K | 111 MG | 111 MG | 111 MG |
| Sodium, Na | 304 MG | 304 MG | 304 MG |
| Cholesterol | 66 MG | 66 MG | 66 MG |
| Fatty acids, total saturated | 3.1 G | 3.1 G | 3.1 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.