STRAWBERRY RHUBARB PIE vs. VEGETABLE POT PIE
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.
VEGETABLE POT PIE has the most protein of the foods compared, at 2 g per 100g.
| Nutrient | STRAWBERRY RHUBARB PIE | VEGETABLE POT PIE |
|---|---|---|
| Protein | 1.2 G | 2 G |
| Total lipid (fat) | 11.8 G | 11.8 G |
| Carbohydrate, by difference | 42.4 G | 22.8 G |
| Energy | 271 KCAL | 208 KCAL |
| Total Sugars | 24.7 G | 2 G |
| Fiber, total dietary | 1.2 G | 1.2 G |
| Calcium, Ca | 118 MG | 12 MG |
| Iron, Fe | 1.3 MG | 0.51 MG |
| Sodium, Na | 153 MG | 239 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.9 G | 3.1 G |
| Potassium, K | - | 118 MG |
| Sugars, added | - | 1.2 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.