Corn flour patty or tart, fried vs. Corn pone, baked vs. Muffin, wheat bran
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.
Muffin, wheat bran has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | Corn flour patty or tart, fried | Corn pone, baked | Muffin, wheat bran |
|---|---|---|---|
| Protein | 4 G | 3.5 G | 6.3 G |
| Total lipid (fat) | 4.6 G | 4.3 G | 5 G |
| Carbohydrate, by difference | 41.2 G | 39.7 G | 38.7 G |
| Energy | 218 KCAL | 214 KCAL | 208 KCAL |
| Total Sugars | 5.9 G | 0.79 G | 15.2 G |
| Fiber, total dietary | 3 G | 1.9 G | 2.2 G |
| Calcium, Ca | 67 MG | 113 MG | 93 MG |
| Iron, Fe | 2.4 MG | 2.4 MG | 2.5 MG |
| Potassium, K | 124 MG | 71 MG | 369 MG |
| Sodium, Na | 483 MG | 437 MG | 208 MG |
| Cholesterol | 0 MG | 0 MG | 29 MG |
| Fatty acids, total saturated | 0.64 G | 0.97 G | 2.2 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.