SOFT BAKED ORIGINALS COOKIES vs. WHITE CHUNK MACADAMIA COOKIES
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 ORIGINALS COOKIES has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | SOFT BAKED ORIGINALS COOKIES | WHITE CHUNK MACADAMIA COOKIES |
|---|---|---|
| Protein | 3.6 G | 2.9 G |
| Total lipid (fat) | 17.9 G | 20.6 G |
| Carbohydrate, by difference | 67.9 G | 64.7 G |
| Energy | 464 KCAL | 471 KCAL |
| Total Sugars | 32.1 G | 41.2 G |
| Fiber, total dietary | 0 G | 2.9 G |
| Calcium, Ca | 0 MG | 59 MG |
| Iron, Fe | 1.3 MG | 1.1 MG |
| Potassium, K | 89 MG | - |
| Sodium, Na | 482 MG | 412 MG |
| Cholesterol | 36 MG | 29 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 10.3 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.