CUPCAKES, MINI VANILLA vs. DAIRY FREE MUFFINS
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.
DAIRY FREE MUFFINS has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | CUPCAKES, MINI VANILLA | DAIRY FREE MUFFINS |
|---|---|---|
| Protein | 2.8 G | 8.1 G |
| Total lipid (fat) | 15.5 G | 19.4 G |
| Carbohydrate, by difference | 59.1 G | 56.5 G |
| Energy | 380 KCAL | 419 KCAL |
| Total Sugars | 42.3 G | 30.6 G |
| Fiber, total dietary | 1.4 G | 1.6 G |
| Calcium, Ca | 0 MG | 32 MG |
| Iron, Fe | 1 MG | 4.3 MG |
| Sodium, Na | 296 MG | 516 MG |
| Cholesterol | 28 MG | 81 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.6 G | 4.8 G |
| Potassium, K | - | 153 MG |
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.