ARTISAN CRUST CHEESE PIZZA vs. FLATBREAD PIZZA
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 CRUST CHEESE PIZZA has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | ARTISAN CRUST CHEESE PIZZA | FLATBREAD PIZZA |
|---|---|---|
| Protein | 10 G | 8.6 G |
| Total lipid (fat) | 9.3 G | 10 G |
| Carbohydrate, by difference | 26 G | 22.9 G |
| Energy | 227 KCAL | 221 KCAL |
| Total Sugars | 3.3 G | 2.9 G |
| Fiber, total dietary | 1.3 G | 1.4 G |
| Calcium, Ca | 167 MG | 143 MG |
| Iron, Fe | 1.8 MG | 1.9 MG |
| Sodium, Na | 580 MG | 493 MG |
| Cholesterol | 23 MG | 21 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4 G | 3.6 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.