KELLOGG POP-TARTS SPRING STRAWBERRY 29.3OZ vs. KELLOGG PRODUCT 19 12OZ
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.
KELLOGG PRODUCT 19 12OZ has the most protein of the foods compared, at 8.5 g per 100g.
| Nutrient | KELLOGG POP-TARTS SPRING STRAWBERRY… | KELLOGG PRODUCT 19 12OZ |
|---|---|---|
| Protein | 4 G | 8.5 G |
| Total lipid (fat) | 9.7 G | 1.3 G |
| Carbohydrate, by difference | 72.8 G | 84.3 G |
| Total Sugars | 31.4 G | 12.5 G |
| Fiber, total dietary | 1.3 G | 2.8 G |
| Calcium, Ca | 12 MG | 15 MG |
| Iron, Fe | 3.5 MG | 60 MG |
| Potassium, K | 54 MG | 179 MG |
| Sodium, Na | 323 MG | 727 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 133 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0.1 G | 0 G |
| Fatty acids, total saturated | 3.1 G | 0.2 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.