GLUTEN FREE CELEBRATION CAKE vs. GLUTEN FREE CHICKPEA FLOUR
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.
GLUTEN FREE CHICKPEA FLOUR has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | GLUTEN FREE CELEBRATION CAKE | GLUTEN FREE CHICKPEA FLOUR |
|---|---|---|
| Protein | 2.6 G | 20 G |
| Total lipid (fat) | 19.7 G | 6.7 G |
| Carbohydrate, by difference | 56.6 G | 63.3 G |
| Energy | 408 KCAL | 367 KCAL |
| Total Sugars | 39.5 G | 10 G |
| Fiber, total dietary | 0 G | 13.3 G |
| Calcium, Ca | 66 MG | 67 MG |
| Iron, Fe | 0.66 MG | 4.3 MG |
| Potassium, K | 118 MG | - |
| Sodium, Na | 303 MG | 17 MG |
| Sugars, added | 38.2 G | - |
| Cholesterol | 66 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.6 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.