FRENCH DRESSING vs. PARMESAN GARLIC SAUCE, PARMESAN GARLIC vs. OATMEAL RAISIN SOFT BAKED COOKIES, OATMEAL RAISIN
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.
OATMEAL RAISIN SOFT BAKED COOKIES, OATMEAL RAISIN has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | FRENCH DRESSING | PARMESAN GARLIC SAUCE, PARMESAN GARLIC | OATMEAL RAISIN SOFT BAKED COOKIES,… |
|---|---|---|---|
| Protein | 0 G | 0 G | 4 G |
| Total lipid (fat) | 36.7 G | 40 G | 12 G |
| Carbohydrate, by difference | 20 G | 6.7 G | 72 G |
| Energy | 400 KCAL | 400 KCAL | 400 KCAL |
| Total Sugars | 13.3 G | 0 G | 36 G |
| Fiber, total dietary | 0 G | 0 G | 4 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG | 2.4 MG |
| Sodium, Na | 567 MG | 1867 MG | 340 MG |
| Cholesterol | 0 MG | 33 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 6.7 G | 6 G |
| Potassium, K | - | 0 MG | - |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Sugars, added | - | - | 28 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.