GLUTEN-FREE LONDON BLEND COOKIE FLOUR vs. GLUTEN-FREE SYDNEY BLEND CAKE 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 LONDON BLEND COOKIE FLOUR has the most protein of the foods compared, at 12.9 g per 100g.
| Nutrient | GLUTEN-FREE LONDON BLEND COOKIE FLOUR | GLUTEN-FREE SYDNEY BLEND CAKE FLOUR |
|---|---|---|
| Protein | 12.9 G | 12.9 G |
| Total lipid (fat) | 1.6 G | 1.6 G |
| Carbohydrate, by difference | 77.4 G | 77.4 G |
| Energy | 355 KCAL | 355 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 6.5 G | 6.5 G |
| Calcium, Ca | 65 MG | 65 MG |
| Iron, Fe | 4.5 MG | 2.3 MG |
| Potassium, K | 0 MG | 0 MG |
| Sodium, Na | 32 MG | 32 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 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.