SYRUP, ORIGINAL vs. TAPIOCA PUDDING CUP, TAPIOCA
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.
TAPIOCA PUDDING CUP, TAPIOCA has the most protein of the foods compared, at 0.94 g per 100g.
| Nutrient | SYRUP, ORIGINAL | TAPIOCA PUDDING CUP, TAPIOCA |
|---|---|---|
| Protein | 0 G | 0.94 G |
| Total lipid (fat) | 0 G | 7 G |
| Carbohydrate, by difference | 85 G | 17.8 G |
| Energy | 333 KCAL | 136 KCAL |
| Total Sugars | 38.3 G | 12.7 G |
| Sodium, Na | 133 MG | 141 MG |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 20 MG |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 1.9 G |
| Cholesterol | - | 28 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 5.2 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.