RAISIN BRAN MUFFINS vs. RED VELVET CREME CAKE
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.
RAISIN BRAN MUFFINS has the most protein of the foods compared, at 6 g per 100g.
| Nutrient | RAISIN BRAN MUFFINS | RED VELVET CREME CAKE |
|---|---|---|
| Protein | 6 G | 3.8 G |
| Total lipid (fat) | 26 G | 16.3 G |
| Carbohydrate, by difference | 58 G | 48.8 G |
| Energy | 460 KCAL | 350 KCAL |
| Total Sugars | 30 G | 27.5 G |
| Fiber, total dietary | 4 G | 2.5 G |
| Calcium, Ca | 40 MG | 25 MG |
| Iron, Fe | 2.2 MG | 1.8 MG |
| Sodium, Na | 360 MG | 312 MG |
| Cholesterol | 60 MG | 56 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4 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.