Pastry, made with bean or lotus seed paste… vs. Pastry, made with bean paste and salted egg yolk… vs. Cream puff, eclair, custard or cream filled, iced
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.
Pastry, made with bean paste and salted egg yolk… has the most protein of the foods compared, at 8.6 g per 100g.
| Nutrient | Pastry, made with bean or lotus seed… | Pastry, made with bean paste and salted… | Cream puff, eclair, custard or cream… |
|---|---|---|---|
| Protein | 7 G | 8.6 G | 4.4 G |
| Total lipid (fat) | 4.5 G | 8.6 G | 18.5 G |
| Carbohydrate, by difference | 68.1 G | 57 G | 37.4 G |
| Energy | 340 KCAL | 339 KCAL | 334 KCAL |
| Total Sugars | 36.5 G | 30.5 G | 22.1 G |
| Fiber, total dietary | 2.7 G | 2.2 G | 0.9 G |
| Calcium, Ca | 19 MG | 39 MG | 35 MG |
| Iron, Fe | 2.6 MG | 2.6 MG | 0.95 MG |
| Potassium, K | 125 MG | 123 MG | 68 MG |
| Sodium, Na | 87 MG | 545 MG | 265 MG |
| Cholesterol | 49 MG | 226 MG | 66 MG |
| Fatty acids, total saturated | 0.84 G | 2.3 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.