OAT MILK CARAMEL NON-DAIRY FROZEN DESSERT COOKIE,… vs. PASSION FRUIT LAYER CAKE NON-DAIRY FROZEN…
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.
OAT MILK CARAMEL NON-DAIRY FROZEN DESSERT COOKIE,… has the most protein of the foods compared, at 2.1 g per 100g.
| Nutrient | OAT MILK CARAMEL NON-DAIRY FROZEN… | PASSION FRUIT LAYER CAKE NON-DAIRY… |
|---|---|---|
| Protein | 2.1 G | 1.4 G |
| Total lipid (fat) | 15.7 G | 17.1 G |
| Carbohydrate, by difference | 27.1 G | 29.3 G |
| Energy | 257 KCAL | 279 KCAL |
| Total Sugars | 22.1 G | 24.3 G |
| Fiber, total dietary | 0.7 G | 0.7 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0.77 MG | 0.77 MG |
| Potassium, K | 100 MG | 100 MG |
| Sodium, Na | 64 MG | 121 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 13.6 G | 13.6 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.