George Weston Bakeries vs Archway Home Style Cookies
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry — 13.3g vs 4.28g per 100g.
Which has fewer calories?
George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry — 390 vs 497 kcal per 100g.
Which is more nutrient-dense?
George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | George Weston Bakeries | Archway Home Style Cookies | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 390 kcal | 497 kcal | -22% |
| Macronutrients | |||
| Water | 4.00 g | 5.01 g | -20% |
| Protein | 13.3 g | 4.28 g | +211% |
| Total lipid (fat) | 5.10 g | 24.4 g | -79% |
| Carbohydrate, by difference | 72.7 g | 65.0 g | +12% |
| Fiber, total dietary | 5.40 g | 2.00 g | +170% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.900 g | 8.08 g | -89% |
| Fatty acids, total monounsaturated | 2.04 g | 8.94 g | -77% |
| Fatty acids, total trans | — | 5.83 g | |
| Cholesterol | — | 13.0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 0.250 mg | |
| Riboflavin (Vitamin B2) | — | 0.170 mg | |
| Niacin (Vitamin B3) | — | 2.06 mg | |
| Biotin (Vitamin B7) | — | 60.0 ug | |
| Minerals | |||
| Calcium, Ca | — | 14.0 mg | |
| Iron, Fe | 3.81 mg | 2.63 mg | +45% |
| Potassium, K | — | 127 mg | |
| Sodium, Na | 1680 mg | 270 mg | +522% |
| Other Nutrients | |||
| Energy | 1631 kj | 2079 kj | -22% |
| Ash | 4.90 g | 1.28 g | +283% |
| Total Sugars | — | 34.1 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 60.0 ug | |
| Vitamin A, IU | — | 16.0 IU | |
| SFA 8:0 (Caprylic acid) | 0.005 g | — | |
| SFA 10:0 (Capric acid) | 0.005 g | — | |
| SFA 12:0 (Lauric acid) | 0.005 g | — | |
| SFA 14:0 (Myristic acid) | 0.005 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.005 g | — | |
| SFA 16:0 (Palmitic acid) | 0.562 g | — | |
| SFA 17:0 (Margaric acid) | 0.005 g | — | |
| SFA 18:0 (Stearic acid) | 0.325 g | — | |
| SFA 20:0 (Arachidic acid) | 0.010 g | — | |
| SFA 22:0 (Behenic acid) | 0.005 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.005 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.010 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.005 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.01 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.010 g | — | |
| Fatty acids, total polyunsaturated | 0.761 g | 1.43 g | -47% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.746 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.005 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.005 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.005 g | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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