LOW FAT MUFFINS, BLUEBERRY vs. LOW FAT MUFFINS vs. LOW FAT MUFFINS
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.
LOW FAT MUFFINS, BLUEBERRY has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | LOW FAT MUFFINS, BLUEBERRY | LOW FAT MUFFINS | LOW FAT MUFFINS |
|---|---|---|---|
| Protein | 3.5 G | 3.5 G | 3.5 G |
| Total lipid (fat) | 3.5 G | 3.5 G | 3.5 G |
| Carbohydrate, by difference | 59.6 G | 59.6 G | 59.6 G |
| Energy | 263 KCAL | 263 KCAL | 263 KCAL |
| Total Sugars | 33.3 G | 33.3 G | 33.3 G |
| Fiber, total dietary | 1.8 G | 1.8 G | 1.8 G |
| Calcium, Ca | 35 MG | 35 MG | 35 MG |
| Iron, Fe | 0.63 MG | 0.63 MG | 0.63 MG |
| Sodium, Na | 386 MG | 386 MG | 386 MG |
| Cholesterol | 61 MG | 61 MG | 61 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.88 G | 0.88 G | 0.88 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.