PINK DECORATING ICING, PINK vs. PINK JIMMIES SPRINKLES
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.
PINK DECORATING ICING, PINK has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | PINK DECORATING ICING, PINK | PINK JIMMIES SPRINKLES |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 17.1 G | 12.5 G |
| Carbohydrate, by difference | 71.4 G | 75 G |
| Energy | 429 KCAL | 500 KCAL |
| Total Sugars | 68.6 G | 50 G |
| Potassium, K | 29 MG | - |
| Sodium, Na | 29 MG | 0 MG |
| Sugars, added | 68.6 G | 50 G |
| Fatty acids, total saturated | 5.7 G | 12.5 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.