PEPPER JELLY vs. WHOLE WHEAT KHARI PUFFED PASTRY vs. ALMONDS
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.
ALMONDS has the most protein of the foods compared, at 21.4 g per 100g.
| Nutrient | PEPPER JELLY | WHOLE WHEAT KHARI PUFFED PASTRY | ALMONDS |
|---|---|---|---|
| Protein | 0 G | 7.5 G | 21.4 G |
| Total lipid (fat) | 0 G | 35 G | 53.6 G |
| Carbohydrate, by difference | 46.7 G | 47.5 G | 17.9 G |
| Energy | 167 KCAL | 525 KCAL | 607 KCAL |
| Total Sugars | 33.3 G | 0 G | 3.6 G |
| Fiber, total dietary | 3.3 G | 5 G | 10.7 G |
| Calcium, Ca | 0 MG | 50 MG | 286 MG |
| Iron, Fe | 4.8 MG | 2.7 MG | 3.9 MG |
| Sodium, Na | 0 MG | 400 MG | 429 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 15 G | 3.6 G |
| Potassium, K | - | - | 679 MG |
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.