ORIGINAL RECIPE TAPIOCA PUDDING, ORIGINAL RECIPE vs. PLANT-BASED CREAMY SPREAD
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.
ORIGINAL RECIPE TAPIOCA PUDDING, ORIGINAL RECIPE has the most protein of the foods compared, at 2.6 g per 100g.
| Nutrient | ORIGINAL RECIPE TAPIOCA PUDDING,… | PLANT-BASED CREAMY SPREAD |
|---|---|---|
| Protein | 2.6 G | 0 G |
| Total lipid (fat) | 1.8 G | 78.6 G |
| Carbohydrate, by difference | 19.5 G | 0 G |
| Energy | 106 KCAL | 714 KCAL |
| Total Sugars | 14.2 G | - |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 88 MG | - |
| Iron, Fe | 0 MG | - |
| Sodium, Na | 115 MG | 750 MG |
| Cholesterol | 4 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0.88 G | 21.4 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.