Pastry, fruit-filled vs. Fritter, fruit vs. Pastry, cookie type, fried
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.
Fritter, fruit has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | Pastry, fruit-filled | Fritter, fruit | Pastry, cookie type, fried |
|---|---|---|---|
| Protein | 4.8 G | 6.3 G | 6 G |
| Total lipid (fat) | 19.6 G | 25.6 G | 25.7 G |
| Carbohydrate, by difference | 54.4 G | 37.3 G | 35.5 G |
| Energy | 400 KCAL | 403 KCAL | 397 KCAL |
| Total Sugars | 25.9 G | 12.4 G | 12.9 G |
| Fiber, total dietary | 4 G | 1.2 G | 1 G |
| Calcium, Ca | 30 MG | 61 MG | 74 MG |
| Iron, Fe | 1.9 MG | 2 MG | 1.8 MG |
| Potassium, K | 366 MG | 143 MG | 127 MG |
| Sodium, Na | 8 MG | 321 MG | 67 MG |
| Cholesterol | 18 MG | 63 MG | 104 MG |
| Fatty acids, total saturated | 3.8 G | 5.3 G | 7.1 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.