Pie, berry vs. Cake or cupcake, chocolate, no icing vs. Cake or cupcake, white, no icing
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.
Cake or cupcake, chocolate, no icing has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | Pie, berry | Cake or cupcake, chocolate, no icing | Cake or cupcake, white, no icing |
|---|---|---|---|
| Protein | 3.2 G | 5.1 G | 4.4 G |
| Total lipid (fat) | 15.4 G | 13.2 G | 12.8 G |
| Carbohydrate, by difference | 39.5 G | 43.3 G | 44.4 G |
| Energy | 306 KCAL | 303 KCAL | 310 KCAL |
| Total Sugars | 16.5 G | 21.5 G | 23.4 G |
| Fiber, total dietary | 3.6 G | 2.3 G | 0.6 G |
| Calcium, Ca | 23 MG | 120 MG | 124 MG |
| Iron, Fe | 1.5 MG | 2 MG | 1.5 MG |
| Potassium, K | 110 MG | 117 MG | 51 MG |
| Sodium, Na | 217 MG | 387 MG | 419 MG |
| Cholesterol | 7 MG | 79 MG | 79 MG |
| Fatty acids, total saturated | 5.3 G | 3 G | 2.7 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.