MUFFINS MADE WITH FRESH CARROTS vs. MUFFINS vs. OAT 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.
MUFFINS MADE WITH FRESH CARROTS has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | MUFFINS MADE WITH FRESH CARROTS | MUFFINS | OAT MUFFINS |
|---|---|---|---|
| Protein | 5.3 G | 5.3 G | 5.3 G |
| Total lipid (fat) | 3.5 G | 5.3 G | 3.5 G |
| Carbohydrate, by difference | 42.1 G | 40.4 G | 43.9 G |
| Energy | 211 KCAL | 211 KCAL | 211 KCAL |
| Total Sugars | 19.3 G | 19.3 G | 19.3 G |
| Fiber, total dietary | 5.3 G | 5.3 G | 5.3 G |
| Calcium, Ca | 70 MG | 35 MG | 35 MG |
| Iron, Fe | 0.63 MG | 1.3 MG | 1.3 MG |
| Sodium, Na | 439 MG | 298 MG | 316 MG |
| Cholesterol | 35 MG | 35 MG | 44 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.88 G | 1.8 G | 0 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.