PUMPKIN BAGELS vs. RED VELVET CAKE, RED VELVET
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.
PUMPKIN BAGELS has the most protein of the foods compared, at 7 g per 100g.
| Nutrient | PUMPKIN BAGELS | RED VELVET CAKE, RED VELVET |
|---|---|---|
| Protein | 7 G | 5.6 G |
| Total lipid (fat) | 0.88 G | 28.2 G |
| Carbohydrate, by difference | 51.8 G | 62 G |
| Energy | 246 KCAL | 493 KCAL |
| Total Sugars | 12.3 G | 43.7 G |
| Fiber, total dietary | 1.8 G | 4.2 G |
| Calcium, Ca | 88 MG | 28 MG |
| Iron, Fe | 1.6 MG | 2 MG |
| Sodium, Na | 377 MG | 282 MG |
| Cholesterol | 0 MG | 28 MG |
| Fatty acids, total saturated | 0 G | 11.3 G |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Fatty acids, total trans | - | 0 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.