DRIED CRANBERRIES vs. GLUTEN FREE BANANA FLOUR
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.
GLUTEN FREE BANANA FLOUR has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | DRIED CRANBERRIES | GLUTEN FREE BANANA FLOUR |
|---|---|---|
| Protein | 0 G | 3.3 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 78.6 G | 83.3 G |
| Energy | 321 KCAL | 333 KCAL |
| Total Sugars | 21.4 G | 3.3 G |
| Fiber, total dietary | 21.4 G | 6.7 G |
| Iron, Fe | 2.6 MG | 1.2 MG |
| Potassium, K | 571 MG | - |
| Sodium, Na | 0 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Calcium, Ca | - | 0 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.