FIG CAKE WITH WITH ALMONDS vs. FIG SPREAD, FIG
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.
FIG CAKE WITH WITH ALMONDS has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | FIG CAKE WITH WITH ALMONDS | FIG SPREAD, FIG |
|---|---|---|
| Protein | 7.1 G | 0 G |
| Total lipid (fat) | 7.1 G | 0 G |
| Carbohydrate, by difference | 50 G | 63.2 G |
| Energy | 321 KCAL | 237 KCAL |
| Total Sugars | 50 G | 57.9 G |
| Fiber, total dietary | 14.3 G | 5.3 G |
| Calcium, Ca | 214 MG | 0 MG |
| Iron, Fe | 2.6 MG | 0 MG |
| Sodium, Na | 0 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0.71 G | 0 G |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 42.1 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.