RASPBERRY BROWNIE, RASPBERRY vs. RAW ALMOND BUTTER
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.
RAW ALMOND BUTTER has the most protein of the foods compared, at 21.4 g per 100g.
| Nutrient | RASPBERRY BROWNIE, RASPBERRY | RAW ALMOND BUTTER |
|---|---|---|
| Protein | 8.8 G | 21.4 G |
| Total lipid (fat) | 24.6 G | 53.6 G |
| Carbohydrate, by difference | 40.4 G | 25 G |
| Energy | 404 KCAL | 607 KCAL |
| Total Sugars | 28.1 G | 10.7 G |
| Fiber, total dietary | 7 G | 10.7 G |
| Calcium, Ca | 35 MG | 357 MG |
| Iron, Fe | 3.2 MG | 3.9 MG |
| Potassium, K | 246 MG | - |
| Sodium, Na | 246 MG | 89 MG |
| Vitamin D (D2 + D3), International Units | 14 IU | - |
| Sugars, added | 24.6 G | - |
| Cholesterol | 88 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 14 G | 3.6 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.