GRAHAM PIE CRUST vs. GRANULATED SUGAR
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.
GRAHAM PIE CRUST has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | GRAHAM PIE CRUST | GRANULATED SUGAR |
|---|---|---|
| Protein | 4.8 G | 0 G |
| Total lipid (fat) | 23.8 G | 0 G |
| Carbohydrate, by difference | 66.7 G | 100 G |
| Energy | 476 KCAL | 375 KCAL |
| Total Sugars | 28.6 G | 100 G |
| Fiber, total dietary | 4.8 G | - |
| Calcium, Ca | 0 MG | - |
| Iron, Fe | 1.7 MG | - |
| Sodium, Na | 548 MG | 0 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 14.3 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.