LEMON CREAM CAKE vs. STRAWBERRY AND CREAM PASTE CAKE
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.
LEMON CREAM CAKE has the most protein of the foods compared, at 3.8 g per 100g.
| Nutrient | LEMON CREAM CAKE | STRAWBERRY AND CREAM PASTE CAKE |
|---|---|---|
| Protein | 3.8 G | 3.8 G |
| Total lipid (fat) | 17.5 G | 21.3 G |
| Carbohydrate, by difference | 47.5 G | 45 G |
| Energy | 361 KCAL | 388 KCAL |
| Total Sugars | 30 G | 21.3 G |
| Fiber, total dietary | 8.8 G | 7.5 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 0 MG | 0 MG |
| Cholesterol | 45 MG | 50 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.5 G | 2.5 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.