ALL NATURAL PIZZA DOUGH vs. GARLC BREAD, GARLC
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.
GARLC BREAD, GARLC has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | ALL NATURAL PIZZA DOUGH | GARLC BREAD, GARLC |
|---|---|---|
| Protein | 7.3 G | 10.5 G |
| Total lipid (fat) | 1.8 G | 14 G |
| Carbohydrate, by difference | 49.1 G | 63.2 G |
| Energy | 255 KCAL | 281 KCAL |
| Total Sugars | 1.8 G | 1.8 G |
| Fiber, total dietary | 1.8 G | 0 G |
| Calcium, Ca | 0 MG | 18 MG |
| Iron, Fe | 3.3 MG | 3.9 MG |
| Sodium, Na | 255 MG | 825 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 4.4 G |
| Potassium, K | - | 18 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 0 G |
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.