OATMEAL RAISIN SOFT BAKED COOKIES, OATMEAL RAISIN vs. FRENCH DRESSING vs. PARMESAN GARLIC SAUCE, PARMESAN GARLIC
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.
OATMEAL RAISIN SOFT BAKED COOKIES, OATMEAL RAISIN has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | OATMEAL RAISIN SOFT BAKED COOKIES,… | FRENCH DRESSING | PARMESAN GARLIC SAUCE, PARMESAN GARLIC |
|---|---|---|---|
| Protein | 4 G | 0 G | 0 G |
| Total lipid (fat) | 12 G | 36.7 G | 40 G |
| Carbohydrate, by difference | 72 G | 20 G | 6.7 G |
| Energy | 400 KCAL | 400 KCAL | 400 KCAL |
| Total Sugars | 36 G | 13.3 G | 0 G |
| Fiber, total dietary | 4 G | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 2.4 MG | 0 MG | 0 MG |
| Sodium, Na | 340 MG | 567 MG | 1867 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Sugars, added | 28 G | - | - |
| Cholesterol | 0 MG | 0 MG | 33 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 6 G | 5 G | 6.7 G |
| Potassium, K | - | - | 0 MG |
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.