Pie, cherry vs. Cake or cupcake, white, no icing vs. Tart, all types
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, white, no icing has the most protein of the foods compared, at 4.4 g per 100g.
| Nutrient | Pie, cherry | Cake or cupcake, white, no icing | Tart, all types |
|---|---|---|---|
| Protein | 3 G | 4.4 G | 3 G |
| Total lipid (fat) | 15.3 G | 12.8 G | 16.1 G |
| Carbohydrate, by difference | 40.9 G | 44.4 G | 42.6 G |
| Energy | 311 KCAL | 310 KCAL | 316 KCAL |
| Total Sugars | 19.5 G | 23.4 G | 21.4 G |
| Fiber, total dietary | 1.9 G | 0.6 G | 2.6 G |
| Calcium, Ca | 14 MG | 124 MG | 22 MG |
| Iron, Fe | 1.3 MG | 1.5 MG | 1.2 MG |
| Potassium, K | 101 MG | 51 MG | 65 MG |
| Sodium, Na | 217 MG | 419 MG | 333 MG |
| Cholesterol | 7 MG | 79 MG | 0 MG |
| Fatty acids, total saturated | 5.3 G | 2.7 G | 2.5 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.