ARTISAN CIABATTA LOAF vs. ARTISAN SOURDOUGH BATARD
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.
ARTISAN CIABATTA LOAF has the most protein of the foods compared, at 7 g per 100g.
| Nutrient | ARTISAN CIABATTA LOAF | ARTISAN SOURDOUGH BATARD |
|---|---|---|
| Protein | 7 G | 7 G |
| Total lipid (fat) | 5.3 G | 0.88 G |
| Carbohydrate, by difference | 49.1 G | 50.9 G |
| Energy | 281 KCAL | 246 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 1.8 G | 1.8 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 3.2 MG | 3.2 MG |
| Potassium, K | 0 MG | 0 MG |
| Sodium, Na | 509 MG | 474 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 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.