SOFT BAKED OATMEAL RAISIN COOKIE, SOFT BAKED vs. SOFT-BAKED COOKIES, SNICKERDOODLE
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 COOKIES, SNICKERDOODLE has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | SOFT BAKED OATMEAL RAISIN COOKIE, SOFT… | SOFT-BAKED COOKIES, SNICKERDOODLE |
|---|---|---|
| Protein | 3.3 G | 4 G |
| Total lipid (fat) | 20 G | 14 G |
| Carbohydrate, by difference | 63.3 G | 72 G |
| Energy | 433 KCAL | 440 KCAL |
| Total Sugars | 33.3 G | 32 G |
| Fiber, total dietary | 3.3 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 2 MG | 1.4 MG |
| Potassium, K | 200 MG | - |
| Sodium, Na | 350 MG | 380 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 23.3 G | - |
| Cholesterol | 17 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.