WOVEN WHEATS BAKED SNACK CRACKERS, WOVEN WHEATS vs. YOGURT ALMONDS
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.
WOVEN WHEATS BAKED SNACK CRACKERS, WOVEN WHEATS has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | WOVEN WHEATS BAKED SNACK CRACKERS,… | YOGURT ALMONDS |
|---|---|---|
| Protein | 7.1 G | 6.7 G |
| Total lipid (fat) | 14.3 G | 40 G |
| Carbohydrate, by difference | 71.4 G | 46.7 G |
| Energy | 429 KCAL | 567 KCAL |
| Total Sugars | 0 G | 43.3 G |
| Fiber, total dietary | 10.7 G | 3.3 G |
| Calcium, Ca | 0 MG | 200 MG |
| Iron, Fe | 2.5 MG | 0 MG |
| Potassium, K | 0 MG | - |
| Sodium, Na | 571 MG | 33 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.8 G | 23.3 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.