Spoonbread vs. Muffin, bran with fruit, lowfat vs. Dumpling, no meat
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.
Spoonbread has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | Spoonbread | Muffin, bran with fruit, lowfat | Dumpling, no meat |
|---|---|---|---|
| Protein | 6.7 G | 5.4 G | 3.5 G |
| Total lipid (fat) | 7.1 G | 1.5 G | 3.4 G |
| Carbohydrate, by difference | 18.6 G | 40 G | 20.5 G |
| Energy | 166 KCAL | 179 KCAL | 125 KCAL |
| Total Sugars | 4.8 G | 20.3 G | 1.2 G |
| Fiber, total dietary | 0.7 G | 2.7 G | 0.7 G |
| Calcium, Ca | 126 MG | 65 MG | 142 MG |
| Iron, Fe | 1.1 MG | 1.7 MG | 1.6 MG |
| Potassium, K | 195 MG | 259 MG | 71 MG |
| Sodium, Na | 382 MG | 433 MG | 428 MG |
| Cholesterol | 86 MG | 14 MG | 2 MG |
| Fatty acids, total saturated | 2.3 G | 0.41 G | 0.96 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.