Doughnut, jelly vs. Breakfast tart vs. Croissant, fruit
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.
Croissant, fruit has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | Doughnut, jelly | Breakfast tart | Croissant, fruit |
|---|---|---|---|
| Protein | 4.9 G | 4 G | 7.8 G |
| Total lipid (fat) | 18.2 G | 9 G | 19.7 G |
| Carbohydrate, by difference | 52.3 G | 71.8 G | 47 G |
| Energy | 390 KCAL | 385 KCAL | 396 KCAL |
| Total Sugars | 28.4 G | 31 G | 14.1 G |
| Fiber, total dietary | 1.9 G | 1.8 G | 3 G |
| Calcium, Ca | 82 MG | 12 MG | 36 MG |
| Iron, Fe | 1.9 MG | 4.3 MG | 2 MG |
| Potassium, K | 92 MG | 86 MG | 136 MG |
| Sodium, Na | 259 MG | 311 MG | 287 MG |
| Cholesterol | 24 MG | 0 MG | 63 MG |
| Fatty acids, total saturated | 7.6 G | 3.1 G | 10.9 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.