FRENCH PUFF PASTRY vs. PUFF PASTRY DOUGH SHEETS, PUFF PASTRY DOUGH
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.
FRENCH PUFF PASTRY has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | FRENCH PUFF PASTRY | PUFF PASTRY DOUGH SHEETS, PUFF PASTRY… |
|---|---|---|
| Protein | 7.1 G | 6 G |
| Total lipid (fat) | 25 G | 22 G |
| Carbohydrate, by difference | 35.7 G | 36 G |
| Energy | 393 KCAL | 180 KCAL |
| Fiber, total dietary | 0 G | 2 G |
| Calcium, Ca | 0 MG | 40 MG |
| Iron, Fe | 2.6 MG | 2.2 MG |
| Sodium, Na | 339 MG | 380 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 10.7 G | 0 G |
| Total Sugars | - | 0 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.