GINGERBREAD COOKIES MILK CHOCOLATE COATED WITH… vs. WICKLEIN, CHOCOLATE COATED GINGERBREAD 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.
WICKLEIN, CHOCOLATE COATED GINGERBREAD COOKIES has the most protein of the foods compared, at 6.9 g per 100g.
| Nutrient | GINGERBREAD COOKIES MILK CHOCOLATE… | WICKLEIN, CHOCOLATE COATED GINGERBREAD… |
|---|---|---|
| Protein | 6.7 G | 6.9 G |
| Total lipid (fat) | 10 G | 10.3 G |
| Carbohydrate, by difference | 70 G | 65.5 G |
| Energy | 400 KCAL | 345 KCAL |
| Total Sugars | 40 G | 37.9 G |
| Fiber, total dietary | 0 G | 3.4 G |
| Calcium, Ca | 33 MG | 69 MG |
| Iron, Fe | 2 MG | 2.5 MG |
| Potassium, K | 467 MG | - |
| Sodium, Na | 117 MG | 207 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 40 G | - |
| Cholesterol | 0 MG | 17 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6.7 G | 3.5 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.