13 BEAN SOUP MIX, 13 BEAN vs. BAKING FLOUR vs. GLUTEN FREE PIZZA CRUST MIX
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.
13 BEAN SOUP MIX, 13 BEAN has the most protein of the foods compared, at 21.1 g per 100g.
| Nutrient | 13 BEAN SOUP MIX, 13 BEAN | BAKING FLOUR | GLUTEN FREE PIZZA CRUST MIX |
|---|---|---|---|
| Protein | 21.1 G | 5.4 G | 5.3 G |
| Total lipid (fat) | 0.88 G | 0 G | 1.8 G |
| Carbohydrate, by difference | 63.2 G | 81.1 G | 79 G |
| Energy | 351 KCAL | 351 KCAL | 351 KCAL |
| Total Sugars | 1.8 G | 0 G | 5.3 G |
| Fiber, total dietary | 31.6 G | 2.7 G | 7 G |
| Calcium, Ca | 77 MG | 0 MG | 0 MG |
| Iron, Fe | 8.8 MG | 0.97 MG | 1.3 MG |
| Potassium, K | 1411 MG | - | - |
| Sodium, Na | 0 MG | 27 MG | 614 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 0 G |
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.