STRAWBERRY GLAZED CAKE, STRAWBERRY vs. SWEET CORN BUNDT CAKE, SWEET CORN
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.
SWEET CORN BUNDT CAKE, SWEET CORN has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | STRAWBERRY GLAZED CAKE, STRAWBERRY | SWEET CORN BUNDT CAKE, SWEET CORN |
|---|---|---|
| Protein | 3.5 G | 4 G |
| Total lipid (fat) | 19.3 G | 14.5 G |
| Carbohydrate, by difference | 52.6 G | 55.3 G |
| Energy | 404 KCAL | 368 KCAL |
| Total Sugars | 35.1 G | 35.5 G |
| Fiber, total dietary | 0.4 G | 0 G |
| Calcium, Ca | 35 MG | 41 MG |
| Iron, Fe | 1.9 MG | 1.3 MG |
| Sodium, Na | 298 MG | 197 MG |
| Cholesterol | 61 MG | 53 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.4 G | 6.6 G |
| Potassium, K | - | 66 MG |
| Sugars, added | - | 34.2 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.