Pancake syrup vs. Syrup, NFS vs. Jelly
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.
Jelly has the most protein of the foods compared, at 0.15 g per 100g.
| Nutrient | Pancake syrup | Syrup, NFS | Jelly |
|---|---|---|---|
| Protein | 0 G | 0 G | 0.15 G |
| Total lipid (fat) | 0.1 G | 0.1 G | 0.02 G |
| Carbohydrate, by difference | 69.6 G | 69.6 G | 70 G |
| Energy | 265 KCAL | 265 KCAL | 266 KCAL |
| Total Sugars | 42 G | 42 G | 51.2 G |
| Fiber, total dietary | 0 G | 0 G | 1 G |
| Calcium, Ca | 5 MG | 5 MG | 7 MG |
| Iron, Fe | 0.07 MG | 0.07 MG | 0.19 MG |
| Potassium, K | 6 MG | 6 MG | 54 MG |
| Sodium, Na | 61 MG | 61 MG | 30 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 0.02 G | 0.01 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.