RED BUTTERCREME STYLE ICING vs. RED SKIN POTATO SALAD, RED SKIN POTATO
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.
RED SKIN POTATO SALAD, RED SKIN POTATO has the most protein of the foods compared, at 1.4 g per 100g.
| Nutrient | RED BUTTERCREME STYLE ICING | RED SKIN POTATO SALAD, RED SKIN POTATO |
|---|---|---|
| Protein | 0 G | 1.4 G |
| Total lipid (fat) | 25.7 G | 22.9 G |
| Carbohydrate, by difference | 65.7 G | 10.7 G |
| Energy | 486 KCAL | 250 KCAL |
| Total Sugars | 62.9 G | 1.4 G |
| Fiber, total dietary | 0 G | 0.7 G |
| Calcium, Ca | 0 MG | 14 MG |
| Iron, Fe | 0 MG | 0.43 MG |
| Potassium, K | 0 MG | 271 MG |
| Sodium, Na | 114 MG | 321 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 62.9 G | 0.7 G |
| Cholesterol | 0 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 10 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.