Muffin, wheat bran vs. Corn pone, baked vs. Corn flour patty or tart, fried
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.
Muffin, wheat bran has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | Muffin, wheat bran | Corn pone, baked | Corn flour patty or tart, fried |
|---|---|---|---|
| Protein | 6.3 G | 3.5 G | 4 G |
| Total lipid (fat) | 5 G | 4.3 G | 4.6 G |
| Carbohydrate, by difference | 38.7 G | 39.7 G | 41.2 G |
| Energy | 208 KCAL | 214 KCAL | 218 KCAL |
| Total Sugars | 15.2 G | 0.79 G | 5.9 G |
| Fiber, total dietary | 2.2 G | 1.9 G | 3 G |
| Calcium, Ca | 93 MG | 113 MG | 67 MG |
| Iron, Fe | 2.5 MG | 2.4 MG | 2.4 MG |
| Potassium, K | 369 MG | 71 MG | 124 MG |
| Sodium, Na | 208 MG | 437 MG | 483 MG |
| Cholesterol | 29 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 2.2 G | 0.97 G | 0.64 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.