DUTCH APPLE PIE, DUTCH APPLE vs. FRESH BAKED APRICOT PIE, APRICOT
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.
DUTCH APPLE PIE, DUTCH APPLE has the most protein of the foods compared, at 2.5 g per 100g.
| Nutrient | DUTCH APPLE PIE, DUTCH APPLE | FRESH BAKED APRICOT PIE, APRICOT |
|---|---|---|
| Protein | 2.5 G | 1.5 G |
| Total lipid (fat) | 11.6 G | 13 G |
| Carbohydrate, by difference | 37.2 G | 34.4 G |
| Energy | 264 KCAL | 244 KCAL |
| Total Sugars | 19.8 G | 12.2 G |
| Fiber, total dietary | 0.8 G | 0.8 G |
| Calcium, Ca | 0 MG | 31 MG |
| Iron, Fe | 1.2 MG | 0.55 MG |
| Potassium, K | 0 MG | 0 MG |
| Sodium, Na | 298 MG | 260 MG |
| Cholesterol | 0 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 6.1 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.