TANGY TAFFY, STRAWBERRY vs. THE ORIGINAL SANDWICH COOKIE, VANILLA
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.
THE ORIGINAL SANDWICH COOKIE, VANILLA has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | TANGY TAFFY, STRAWBERRY | THE ORIGINAL SANDWICH COOKIE, VANILLA |
|---|---|---|
| Protein | 0 G | 3.3 G |
| Total lipid (fat) | 6.3 G | 20 G |
| Carbohydrate, by difference | 87.5 G | 70 G |
| Energy | 400 KCAL | 467 KCAL |
| Total Sugars | 47.5 G | 40 G |
| Fiber, total dietary | 0 G | 3.3 G |
| Calcium, Ca | 0 MG | 13 MG |
| Iron, Fe | 0 MG | 3.3 MG |
| Sodium, Na | 75 MG | 467 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 8.3 G |
| Potassium, K | - | 163 MG |
| Sugars, added | - | 40 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.