ORGANIC VEGGIE NOODLES, CARROT vs. SWEET POTATO BAKING FLOUR
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.
SWEET POTATO BAKING FLOUR has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | ORGANIC VEGGIE NOODLES, CARROT | SWEET POTATO BAKING FLOUR |
|---|---|---|
| Protein | 1.2 G | 6.7 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 9.4 G | 80 G |
| Energy | 41 KCAL | 367 KCAL |
| Total Sugars | 4.7 G | 30 G |
| Fiber, total dietary | 2.4 G | 20 G |
| Calcium, Ca | 33 MG | 267 MG |
| Potassium, K | 318 MG | 0 MG |
| Sodium, Na | 71 MG | 0 MG |
| Iron, Fe | - | 9 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 0 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.