Cornmeal stick, Puerto Rican style vs. Fritter, corn vs. Bread, nut
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.
Fritter, corn has the most protein of the foods compared, at 7.4 g per 100g.
| Nutrient | Cornmeal stick, Puerto Rican style | Fritter, corn | Bread, nut |
|---|---|---|---|
| Protein | 6.9 G | 7.4 G | 6.6 G |
| Total lipid (fat) | 21 G | 27.1 G | 20.1 G |
| Carbohydrate, by difference | 48.4 G | 33.5 G | 49.7 G |
| Energy | 415 KCAL | 404 KCAL | 403 KCAL |
| Total Sugars | 1 G | 3 G | 26 G |
| Fiber, total dietary | 2.4 G | 1.6 G | 1.2 G |
| Calcium, Ca | 80 MG | 64 MG | 161 MG |
| Iron, Fe | 2.8 MG | 2.3 MG | 2.3 MG |
| Potassium, K | 100 MG | 198 MG | 152 MG |
| Sodium, Na | 414 MG | 339 MG | 336 MG |
| Cholesterol | 10 MG | 67 MG | 50 MG |
| Fatty acids, total saturated | 4.5 G | 5.6 G | 2.9 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.