ORGANIC VICTORIAN OATMEAL RAISIN vs. COOKIE COUTURE, HAUTE COUTURE OATMEAL vs. HAUTE COUTURE OATMEAL
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.
ORGANIC VICTORIAN OATMEAL RAISIN has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | ORGANIC VICTORIAN OATMEAL RAISIN | COOKIE COUTURE, HAUTE COUTURE OATMEAL | HAUTE COUTURE OATMEAL |
|---|---|---|---|
| Protein | 7.1 G | 7.1 G | 7.1 G |
| Total lipid (fat) | 17.9 G | 21.4 G | 21.4 G |
| Carbohydrate, by difference | 67.9 G | 60.7 G | 60.7 G |
| Energy | 464 KCAL | 464 KCAL | 464 KCAL |
| Total Sugars | 39.3 G | 35.7 G | 35.7 G |
| Fiber, total dietary | 3.6 G | 7.1 G | 7.1 G |
| Calcium, Ca | 71 MG | 71 MG | 71 MG |
| Iron, Fe | 2.6 MG | 3.9 MG | 3.9 MG |
| Sodium, Na | 214 MG | 179 MG | 179 MG |
| Cholesterol | 36 MG | 71 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 8.9 G | 12.5 G | 12.5 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.