GLUTEN FREE PRETZELS STICKS vs. GLUTEN FREE PUMPKIN PIE
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 PUMPKIN PIE has the most protein of the foods compared, at 2.2 g per 100g.
| Nutrient | GLUTEN FREE PRETZELS STICKS | GLUTEN FREE PUMPKIN PIE |
|---|---|---|
| Protein | 0 G | 2.2 G |
| Total lipid (fat) | 8.3 G | 11 G |
| Carbohydrate, by difference | 53.3 G | 33.1 G |
| Energy | 300 KCAL | 250 KCAL |
| Total Sugars | 0 G | 20.6 G |
| Fiber, total dietary | 0 G | 1.5 G |
| Calcium, Ca | 33 MG | 24 MG |
| Iron, Fe | 0.33 MG | 0.88 MG |
| Potassium, K | 100 MG | 107 MG |
| Sodium, Na | 200 MG | 169 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | 19.9 G |
| Cholesterol | 0 MG | 62 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.3 G | 5.2 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.