VIBRANT GREEN VANILLA FROSTING, VANILLA vs. WHEAT & ALMOND FLOUR
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.
WHEAT & ALMOND FLOUR has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | VIBRANT GREEN VANILLA FROSTING, VANILLA | WHEAT & ALMOND FLOUR |
|---|---|---|
| Protein | 0 G | 13.3 G |
| Total lipid (fat) | 14.7 G | 3.3 G |
| Carbohydrate, by difference | 67.7 G | 73.3 G |
| Energy | 412 KCAL | 367 KCAL |
| Total Sugars | 61.8 G | 3.3 G |
| Sodium, Na | 191 MG | 0 MG |
| Sugars, added | 61.8 G | - |
| Fatty acids, total saturated | 7.3 G | 0 G |
| Fiber, total dietary | - | 3.3 G |
| Calcium, Ca | - | 0 MG |
| Iron, Fe | - | 4.8 MG |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 0 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.