Fruit butter vs. Blueberry pie filling vs. Pancake syrup, light

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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.

Blueberry pie filling has the most protein of the foods compared, at 0.41 g per 100g.

Nutrient	Fruit butter	Blueberry pie filling	Pancake syrup, light
Protein	0.39 G	0.41 G	0 G
Total lipid (fat)	0.3 G	0.2 G	0 G
Carbohydrate, by difference	42.5 G	44.4 G	44.5 G
Energy	173 KCAL	181 KCAL	165 KCAL
Total Sugars	35.3 G	37.8 G	32.8 G
Fiber, total dietary	1.5 G	2.6 G	0 G
Calcium, Ca	14 MG	27 MG	10 MG
Iron, Fe	0.31 MG	0.8 MG	0.03 MG
Potassium, K	91 MG	115 MG	3 MG
Sodium, Na	15 MG	12 MG	178 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.05 G	0 G	0 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.