YELLOW DOUGH FOR PASTRIES vs. YELLOW PASTRY DOUGH
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.
YELLOW PASTRY DOUGH has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | YELLOW DOUGH FOR PASTRIES | YELLOW PASTRY DOUGH |
|---|---|---|
| Protein | 10 G | 10.5 G |
| Total lipid (fat) | 7.5 G | 7.9 G |
| Carbohydrate, by difference | 52.5 G | 52.6 G |
| Energy | 325 KCAL | 316 KCAL |
| Total Sugars | 2.5 G | 1.8 G |
| Fiber, total dietary | 2.5 G | 3.5 G |
| Calcium, Ca | 12 MG | 0 MG |
| Iron, Fe | 2.5 MG | 2.5 MG |
| Potassium, K | 75 MG | 70 MG |
| Sodium, Na | 500 MG | 491 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.8 G | 4.4 G |
| Cholesterol | - | 0 MG |
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.