CORN BAKERY MINI MUFFINS, CORN vs. CORN BREAD STUFFING
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.
CORN BAKERY MINI MUFFINS, CORN has the most protein of the foods compared, at 5.4 g per 100g.
| Nutrient | CORN BAKERY MINI MUFFINS, CORN | CORN BREAD STUFFING |
|---|---|---|
| Protein | 5.4 G | 2.9 G |
| Total lipid (fat) | 14.3 G | 8.6 G |
| Carbohydrate, by difference | 41.1 G | 22.1 G |
| Energy | 321 KCAL | 179 KCAL |
| Total Sugars | 17 G | 5.7 G |
| Fiber, total dietary | 0.9 G | 1.4 G |
| Calcium, Ca | 27 MG | 14 MG |
| Iron, Fe | 1.4 MG | 1 MG |
| Potassium, K | 134 MG | - |
| Sodium, Na | 545 MG | 386 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 16.1 G | - |
| Cholesterol | 54 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.7 G | 4.3 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.