SOFT BAKED GRANOLA, CRANBERRY vs. SOFT DESSERT COOKIES, BLUEBERRY COBBLER
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.
SOFT BAKED GRANOLA, CRANBERRY has the most protein of the foods compared, at 8.9 g per 100g.
| Nutrient | SOFT BAKED GRANOLA, CRANBERRY | SOFT DESSERT COOKIES, BLUEBERRY COBBLER |
|---|---|---|
| Protein | 8.9 G | 3.3 G |
| Total lipid (fat) | 15.6 G | 20 G |
| Carbohydrate, by difference | 64.4 G | 66.7 G |
| Energy | 422 KCAL | 467 KCAL |
| Total Sugars | 24.4 G | 30 G |
| Fiber, total dietary | 11.1 G | 0 G |
| Calcium, Ca | 44 MG | 67 MG |
| Iron, Fe | 2.4 MG | 2.4 MG |
| Sodium, Na | 378 MG | 283 MG |
| Cholesterol | 0 MG | 17 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.1 G | 8.3 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.