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Doughnuts, sweet rolls, pastries100 g vs 100 gTwo cited FDC recordsUpdated

Coffee cake, crumb or quick-bread type: standard vs with fruit USDA FDC 2708079 vs 2708080

Per 100 g, standard reports 319 mg sodium, while with fruit reports 203 mg sodium.

The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.

Open record A: FDC 2708079 → Open record B: FDC 2708080 →

Record A · FDC 2708079

Coffee cake, crumb or quick-bread type

Check this record in FoodData Central ↗

Record B · FDC 2708080

Coffee cake, crumb or quick-bread type, with fruit

Check this record in FoodData Central ↗

Highlighted difference

Calories at the same 100-gram weight

Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.

  1. Coffee cake, crumb or quick-bread type 396 kcal
    396 kcal
  2. Coffee cake, crumb or quick-bread type, with fruit 322 kcal
    322 kcal

Shared basis: 100 g · kcal

Equal-weight evidence

Nutrition per 100 grams

Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.

On smaller screens, focus a comparison table and scroll horizontally to read every column.

Per-100-gram nutrient comparison for Coffee cake, crumb or quick-bread type and Coffee cake, crumb or quick-bread type, with fruit
NutrientA · Coffee cake, crumb or quick-bread typeB · Coffee cake, crumb or quick-bread type…Difference
CaloriesMaterial difference 396 kcal 322 kcal A +74 kcal
ProteinMaterial difference 6.5 g 4.2 g A +2.3 g
Total fatMaterial difference 18.4 g 11.8 g A +6.6 g
Carbohydrate 51.3 g 50.2 g A +1.1 g
Dietary fiber 1.4 g 1.2 g A +0.2 g
Total sugarsMaterial difference 26.6 g 33.8 g B +7.2 g
SodiumMaterial difference 319 mg 203 mg A +116 mg
Saturated fatMaterial difference 6.9 g 4.4 g A +2.5 g
Potassium 132 mg 105 mg A +27 mg
Calcium 134 mg 87 mg A +47 mg
Iron 2.2 mg 1.4 mg A +0.8 mg

Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.

Read the table by question

The material primary-nutrient differences run in both directions: A is higher on 4, while B is higher on 1.

These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.

Which reports fewer calories?

Record B

Record B reports 322 kcal, compared with 396 kcal in the other record—a difference of 74 kcal.

Which reports more protein?

Record A

Record A reports 6.5 g, compared with 4.2 g in the other record—a difference of 2.3 g.

Which reports more fiber?

Record A

Record A reports 1.4 g, compared with 1.2 g in the other record—a difference of 0.2 g.

Which reports less sodium?

Record B

Record B reports 203 mg, compared with 319 mg in the other record—a difference of 116 mg.

What differs in the source descriptions

The exact names carry information the numbers cannot.

USDA assigns both records to “Doughnuts, sweet rolls, pastries,” but the topic label is broad. Record A is “Coffee cake, crumb or quick-bread type.” Record B is “Coffee cake, crumb or quick-bread type, with fruit.” Feast paired them because their contrast-neutral food identities are closely related (86% token overlap after controlled modifiers are set aside), not merely because they share a generic category.

No controlled preparation phrase is needed to explain this pairing. The close source names instead differ in narrow food or ingredient terms. Record A has the distinctive neutral terms shown in its exact name; Record B has fruit. Read the full descriptions before selecting either profile.

Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.

Portion context

A representative source amount is not a shared “serving.”

Record A uses USDA reference amount at 65 g. Record B uses USDA reference amount at 78 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.

The representative amounts do not cross Feast’s material portion-difference threshold of both 15 grams and 20%. They are still separate source measures, so the 100-gram table remains the appropriate place for an equal-weight comparison.

A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.

Record A measures

  • 1 cake (9" square)692 g
  • 1 cake (8" square)501 g
  • 1 cake (8" dia)362 g
  • 1 cubic inch5 g
  • USDA reference amount65 g
  • 1 twin-pack Drake's coffee cake (2.3 oz)65 g
  • 1 Tastycake Koffee Kake Junior48 g
  • 1 individual cake65 g
Scale record A →

Record B measures

  • 1 cake (9" square)785 g
  • 1 cake (8" square)568 g
  • 1 cubic inch7 g
  • USDA reference amount78 g
  • 1 slice65 g
  • 1 piece75 g
Scale record B →

One shared household label

1 cake (8" square): 501 g in A vs 568 g in B

The household label matches, but the source gram weights differ. These values scale each record by its own listed grams; they are practical portion context, not an equal-mass comparison.

Nutrition for one 1 cake (8" square) using each record’s own source gram weight
NutrientA · 501 gB · 568 g
Calories1,984 kcal1,829 kcal
Protein32.5 g23.9 g
Dietary fiber7 g6.8 g
Sodium1,598 mg1,153 mg

USDA source formulation evidence

The listed inputs provide another way to audit the match.

FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Flour, wheat, all-purpose, enriched, bleached, Sugars, granulated, Milk, NFS, Butter, stick, salted. Record B’s include Sugars, granulated, Apples, raw, without skin, Flour, wheat, all-purpose, enriched, bleached, Milk, NFS. Ingredient-code overlap is 91%, and normalized listed-input-weight variation is 28%.

Record A · 10 coded inputs

Coffee cake, crumb or quick-bread type

  1. Flour, wheat, all-purpose, enriched, bleachedIngredient code 20081 · open source index
    27.4% of listed input weight
  2. Sugars, granulatedIngredient code 19335 · open source index
    22.5% of listed input weight
  3. Milk, NFSIngredient code 11100000 · open source index
    22% of listed input weight
  4. Butter, stick, saltedIngredient code 1001 · open source index
    11.3% of listed input weight
  5. Nuts, walnuts, English, halves, rawIngredient code 12155 · open source index
    8.1% of listed input weight
  6. Eggs, Grade A, Large, egg wholeIngredient code 1123 · open source index
    6.8% of listed input weight
  7. 1.2% of listed input weight
  8. Vanilla extract, imitation, no alcoholIngredient code 2052 · open source index
    0.3% of listed input weight

Record B · 11 coded inputs

Coffee cake, crumb or quick-bread type, with fruit

  1. Sugars, granulatedIngredient code 19335 · open source index
    27.2% of listed input weight
  2. Apples, raw, without skinIngredient code 9004
    23.6% of listed input weight
  3. Flour, wheat, all-purpose, enriched, bleachedIngredient code 20081 · open source index
    17.4% of listed input weight
  4. Milk, NFSIngredient code 11100000 · open source index
    14% of listed input weight
  5. Butter, stick, saltedIngredient code 1001 · open source index
    7.2% of listed input weight
  6. Nuts, walnuts, English, halves, rawIngredient code 12155 · open source index
    5.1% of listed input weight
  7. Eggs, Grade A, Large, egg wholeIngredient code 1123 · open source index
    4.3% of listed input weight
  8. 0.8% of listed input weight

10 shared coded inputs

The largest shared entries include Flour, wheat, all-purpose, enriched, bleached, Sugars, granulated, Milk, NFS, Butter, stick, salted, Nuts, walnuts, English, halves, raw. Shared codes can still carry different listed weights.

0 A-only and 1 B-only coded inputs

B-only entries include Apples, raw, without skin.

Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.

USDA shorthand in this evidence
  • NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.

Choosing the closer record

Match context first; scale second.

  1. 01

    Read both names literally

    Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.

  2. 02

    Use listed inputs as a check

    If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.

  3. 03

    Choose an amount for that record

    After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.

  4. 04

    Account for missing details

    Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.

Limits and responsible interpretation

This is a comparison of records, not a causal study.

The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.

For this pair, the source names differ across narrow identity terms in the exact source names, while the listed formulations show 91% ingredient-code overlap and 28% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.

A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.

This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.

How this page qualified

A page is published only when the pair clears materiality and diversity gates.

Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.

For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.

Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.

Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Coffee cake, crumb or quick-bread type versus Coffee cake, crumb or quick-bread type, with fruit. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Coffee cake, crumb or quick-bread type is higher in calories per 100 g

Coffee cake, crumb or quick-bread type reports 396 kcal versus 322 kcal for Coffee cake, crumb or quick-bread type, with fruit: a 74 kcal difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Coffee cake, crumb or quick-bread type is denser; Coffee cake, crumb or quick-bread type, with fruit is higher in its source amount

Coffee cake, crumb or quick-bread type reports 1.4 g per 100 g and 0.9 g in USDA source amount (65 g). Coffee cake, crumb or quick-bread type, with fruit reports a lower 1.2 g per 100 g but a higher 0.9 g in USDA source amount (78 g).

Record identity is part of the estimate

Distinguish “Coffee cake, crumb or quick-bread type” from “Coffee cake, crumb or quick-bread type, with fruit”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Coffee cake, crumb or quick-bread type versus Coffee cake, crumb or quick-bread type, with fruit, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Coffee cake

Coffee cake, crumb or quick-bread type and Coffee cake, crumb or quick-bread type, with fruit are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 322 kcal in Coffee cake, crumb or quick-bread type, with fruit to 396 kcal in Coffee cake, crumb or quick-bread type, all per 100 g.

Follow this evidence path 2 context records in this source topic Doughnuts, sweet rolls, pastries

Coffee cake, crumb or quick-bread type and Coffee cake, crumb or quick-bread type, with fruit belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Butter, stick, salted

USDA input 1001 appears in 2 of 2 context records; its summed listed input weight spans 84–84 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A shared source-formulation input Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 2 of 2 context records; its summed listed input weight spans 50–50 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Inspect an exact record Coffee cake, crumb or quick-bread type

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708079 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 203 mg in Coffee cake, crumb or quick-bread type, with fruit to 319 mg in Coffee cake, crumb or quick-bread type, all per 100 g.

Follow this evidence path