Pancakes, whole grain, reduced fat vs. Waffle, whole grain, reduced fat vs. Waffle, school
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.
Pancakes, whole grain, reduced fat has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | Pancakes, whole grain, reduced fat | Waffle, whole grain, reduced fat | Waffle, school |
|---|---|---|---|
| Protein | 8 G | 7.1 G | 7.1 G |
| Total lipid (fat) | 9.9 G | 3.6 G | 3.6 G |
| Carbohydrate, by difference | 33.6 G | 49.2 G | 49.2 G |
| Energy | 256 KCAL | 257 KCAL | 257 KCAL |
| Total Sugars | 7 G | 4.3 G | 4.3 G |
| Fiber, total dietary | 3.3 G | 4.3 G | 4.3 G |
| Calcium, Ca | 141 MG | 143 MG | 143 MG |
| Iron, Fe | 3.2 MG | 6.4 MG | 6.4 MG |
| Potassium, K | 258 MG | 164 MG | 164 MG |
| Sodium, Na | 738 MG | 557 MG | 557 MG |
| Cholesterol | 70 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 2.7 G | 0.71 G | 0.71 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.