WRITING ICING CLASSIC COLORS vs. DONUT HOLES, SOUR CREME vs. ORIGINAL SYRUP, ORIGINAL
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.
DONUT HOLES, SOUR CREME has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | WRITING ICING CLASSIC COLORS | DONUT HOLES, SOUR CREME | ORIGINAL SYRUP, ORIGINAL |
|---|---|---|---|
| Protein | 0 G | 3.3 G | 0 G |
| Total lipid (fat) | 0 G | 13.3 G | 0 G |
| Carbohydrate, by difference | 83.3 G | 51.7 G | 86.7 G |
| Energy | 333 KCAL | 333 KCAL | 333 KCAL |
| Total Sugars | 66.7 G | 26.7 G | 56.7 G |
| Sodium, Na | 83 MG | 433 MG | 133 MG |
| Sugars, added | 66.7 G | - | 56.7 G |
| Fiber, total dietary | - | 1.7 G | 0 G |
| Calcium, Ca | - | 133 MG | 0 MG |
| Iron, Fe | - | 1.8 MG | 0 MG |
| Cholesterol | - | 17 MG | 0 MG |
| Fatty acids, total trans | - | 0 G | 0 G |
| Fatty acids, total saturated | - | 5 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | - | 0 IU |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.