GLUTEN FREE PIE CRUSTS vs. GNOCCHI CAULIFLOWER & POTATO DUMPLINGS
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 PIE CRUSTS has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | GLUTEN FREE PIE CRUSTS | GNOCCHI CAULIFLOWER & POTATO DUMPLINGS |
|---|---|---|
| Protein | 4 G | 3.6 G |
| Total lipid (fat) | 28 G | 0.36 G |
| Carbohydrate, by difference | 36 G | 37.1 G |
| Energy | 400 KCAL | 164 KCAL |
| Total Sugars | 0 G | 0.71 G |
| Fiber, total dietary | 4 G | 2.1 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 40 MG | 407 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8 G | 0 G |
| Potassium, K | - | 36 MG |
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.