FRUIT PIE, CHERRY vs. FUDGE DIPPED ALMOND FLORENTINES COOKIES
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.
FUDGE DIPPED ALMOND FLORENTINES COOKIES has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | FRUIT PIE, CHERRY | FUDGE DIPPED ALMOND FLORENTINES COOKIES |
|---|---|---|
| Protein | 3.9 G | 17.9 G |
| Total lipid (fat) | 13.3 G | 25 G |
| Carbohydrate, by difference | 44.5 G | 67.9 G |
| Energy | 305 KCAL | 571 KCAL |
| Total Sugars | 20.3 G | 46.4 G |
| Fiber, total dietary | 1.6 G | 3.6 G |
| Calcium, Ca | 47 MG | 243 MG |
| Iron, Fe | 0.28 MG | 3.6 MG |
| Sodium, Na | 305 MG | 196 MG |
| Cholesterol | 0 MG | 54 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6.3 G | 21.4 G |
| Potassium, K | - | 157 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 39.3 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.