LEMON CUPCAKES vs. LEMON DILL AIOLI
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 CUPCAKES has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | LEMON CUPCAKES | LEMON DILL AIOLI |
|---|---|---|
| Protein | 3.6 G | 0 G |
| Total lipid (fat) | 17.9 G | 40 G |
| Carbohydrate, by difference | 67.9 G | 6.7 G |
| Energy | 429 KCAL | 400 KCAL |
| Total Sugars | 55.4 G | 0 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 36 MG | - |
| Iron, Fe | 1.3 MG | - |
| Sodium, Na | 393 MG | 1267 MG |
| Cholesterol | 36 MG | 67 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 5.4 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.