HANDCRAFTED CREME CAKE, PUMPKIN vs. HANDCRAFTED GELATO, SICILIAN LEMON
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.
HANDCRAFTED CREME CAKE, PUMPKIN has the most protein of the foods compared, at 4.2 g per 100g.
| Nutrient | HANDCRAFTED CREME CAKE, PUMPKIN | HANDCRAFTED GELATO, SICILIAN LEMON |
|---|---|---|
| Protein | 4.2 G | 1 G |
| Total lipid (fat) | 8.4 G | 4 G |
| Carbohydrate, by difference | 46.5 G | 29 G |
| Energy | 268 KCAL | 160 KCAL |
| Total Sugars | 26.8 G | 26 G |
| Fiber, total dietary | 1.4 G | 1 G |
| Calcium, Ca | 56 MG | 0 MG |
| Iron, Fe | 1.5 MG | 0 MG |
| Sodium, Na | 423 MG | 20 MG |
| Cholesterol | 49 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 4 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.