ARTISAN SOURDOUGH BREAD, ARTISAN SOURDOUGH vs. ARTISAN STONE OVEN BAKED FLATBREAD
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 SOURDOUGH BREAD, ARTISAN SOURDOUGH has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | ARTISAN SOURDOUGH BREAD, ARTISAN… | ARTISAN STONE OVEN BAKED FLATBREAD |
|---|---|---|
| Protein | 10.7 G | 8 G |
| Total lipid (fat) | 3.6 G | 7 G |
| Carbohydrate, by difference | 53.6 G | 48 G |
| Energy | 286 KCAL | 300 KCAL |
| Total Sugars | 1.8 G | 2 G |
| Fiber, total dietary | 0 G | 2 G |
| Calcium, Ca | 18 MG | 20 MG |
| Iron, Fe | 3.2 MG | 2 MG |
| Potassium, K | 125 MG | 100 MG |
| Sodium, Na | 589 MG | 560 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 1.8 G | 2 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1 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.