MEXICAN NUT COOKIES vs. MILK BELGIAN CHOCOLATE
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.
MEXICAN NUT COOKIES has the most protein of the foods compared, at 6.1 g per 100g.
| Nutrient | MEXICAN NUT COOKIES | MILK BELGIAN CHOCOLATE |
|---|---|---|
| Protein | 6.1 G | 5.3 G |
| Total lipid (fat) | 30.3 G | 28.1 G |
| Carbohydrate, by difference | 51.5 G | 54.4 G |
| Energy | 485 KCAL | 509 KCAL |
| Total Sugars | 21.2 G | 50.9 G |
| Fiber, total dietary | 3 G | 1.8 G |
| Calcium, Ca | 61 MG | 140 MG |
| Iron, Fe | 2.2 MG | 0 MG |
| Sodium, Na | 227 MG | 132 MG |
| Cholesterol | 61 MG | 35 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 13.6 G | 17.5 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.