Cornbread, prepared from mix vs. Biscuit, from refrigerated dough vs. Muffin, carrot
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.
Biscuit, from refrigerated dough has the most protein of the foods compared, at 6.8 g per 100g.
| Nutrient | Cornbread, prepared from mix | Biscuit, from refrigerated dough | Muffin, carrot |
|---|---|---|---|
| Protein | 6.6 G | 6.8 G | 5 G |
| Total lipid (fat) | 9.6 G | 11.2 G | 13.2 G |
| Carbohydrate, by difference | 54.5 G | 49 G | 44.4 G |
| Energy | 330 KCAL | 324 KCAL | 314 KCAL |
| Total Sugars | 16.1 G | 8.2 G | 23.3 G |
| Fiber, total dietary | 2.3 G | 2.8 G | 1.4 G |
| Calcium, Ca | 135 MG | 27 MG | 141 MG |
| Iron, Fe | 1.9 MG | 2.6 MG | 1.9 MG |
| Potassium, K | 133 MG | 152 MG | 167 MG |
| Sodium, Na | 599 MG | 1002 MG | 309 MG |
| Cholesterol | 57 MG | 0 MG | 43 MG |
| Fatty acids, total saturated | 3.7 G | 5.5 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.