RUBICON BAKERS, HANDCRAFTED COOKIES AND CREAM… vs. RUBICON BAKERY, ALL NATURAL FRESH LEMON 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.
RUBICON BAKERY, ALL NATURAL FRESH LEMON CAKE has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | RUBICON BAKERS, HANDCRAFTED COOKIES AND… | RUBICON BAKERY, ALL NATURAL FRESH LEMON… |
|---|---|---|
| Protein | 2.7 G | 3.5 G |
| Total lipid (fat) | 23 G | 22.4 G |
| Carbohydrate, by difference | 51.4 G | 42.4 G |
| Energy | 419 KCAL | 388 KCAL |
| Total Sugars | 39.2 G | 30.6 G |
| Fiber, total dietary | 1.4 G | 0 G |
| Calcium, Ca | 27 MG | 71 MG |
| Iron, Fe | 0.97 MG | 1.7 MG |
| Sodium, Na | 324 MG | 271 MG |
| Cholesterol | 20 MG | 59 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.1 G | 9.4 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.