HANDMADE ITALIAN COOKIES vs. RICCIARELLI GLUTEN FREE ITALIAN COOKIES,…
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.
RICCIARELLI GLUTEN FREE ITALIAN COOKIES,… has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | HANDMADE ITALIAN COOKIES | RICCIARELLI GLUTEN FREE ITALIAN… |
|---|---|---|
| Protein | 3.6 G | 7.1 G |
| Total lipid (fat) | 12.5 G | 14.3 G |
| Carbohydrate, by difference | 42.9 G | 14.3 G |
| Energy | 321 KCAL | 357 KCAL |
| Total Sugars | 17.9 G | 39.3 G |
| Fiber, total dietary | 0 G | 3.6 G |
| Calcium, Ca | 143 MG | 71 MG |
| Iron, Fe | 2.6 MG | 0 MG |
| Sodium, Na | 143 MG | 0 MG |
| Cholesterol | 54 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 0 G |
| Sugars, added | - | 32.1 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.