ENGLISH BAY BATTER, COOKIES, CHOCOLATE CHUNK vs. MILK CHOCOLATES
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.
MILK CHOCOLATES has the most protein of the foods compared, at 6 g per 100g.
| Nutrient | ENGLISH BAY BATTER, COOKIES, CHOCOLATE… | MILK CHOCOLATES |
|---|---|---|
| Protein | 2.9 G | 6 G |
| Total lipid (fat) | 23.5 G | 32 G |
| Carbohydrate, by difference | 58.8 G | 60 G |
| Energy | 441 KCAL | 520 KCAL |
| Total Sugars | 32.4 G | 56 G |
| Fiber, total dietary | 2.9 G | 2 G |
| Calcium, Ca | 0 MG | 120 MG |
| Iron, Fe | 1.1 MG | 2.2 MG |
| Sodium, Na | 250 MG | 70 MG |
| Cholesterol | 29 MG | 20 MG |
| Fatty acids, total trans | 0 G | 0.4 G |
| Fatty acids, total saturated | 10.3 G | 20 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.