QUICK COOK STEEL CUT OATS vs. RAINBOW SHERBET
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.
QUICK COOK STEEL CUT OATS has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | QUICK COOK STEEL CUT OATS | RAINBOW SHERBET |
|---|---|---|
| Protein | 12.5 G | 1.2 G |
| Total lipid (fat) | 6.3 G | 1.2 G |
| Carbohydrate, by difference | 67.5 G | 30.2 G |
| Energy | 375 KCAL | 128 KCAL |
| Total Sugars | 0 G | 19.8 G |
| Fiber, total dietary | 10 G | 0 G |
| Calcium, Ca | 0 MG | 47 MG |
| Iron, Fe | 4 MG | 0 MG |
| Potassium, K | 375 MG | - |
| Sodium, Na | 0 MG | 23 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 0.58 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.