SPRING SUGARS vs. EASTER DECORS vs. MINI BUNDT CAKES, BLUEBERRY
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.
MINI BUNDT CAKES, BLUEBERRY has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | SPRING SUGARS | EASTER DECORS | MINI BUNDT CAKES, BLUEBERRY |
|---|---|---|---|
| Protein | 0 G | 0 G | 3.5 G |
| Total lipid (fat) | 0 G | 0 G | 16.5 G |
| Carbohydrate, by difference | 100 G | 100 G | 54.1 G |
| Energy | 375 KCAL | 375 KCAL | 376 KCAL |
| Total Sugars | 100 G | 75 G | 37.6 G |
| Sodium, Na | 0 MG | 0 MG | 400 MG |
| Fiber, total dietary | - | - | 1.2 G |
| Calcium, Ca | - | - | 24 MG |
| Iron, Fe | - | - | 0.85 MG |
| Cholesterol | - | - | 24 MG |
| Fatty acids, total trans | - | - | 0 G |
| Fatty acids, total saturated | - | - | 5.3 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.