Bagel, wheat, with fruit and nuts vs. Bagel vs. Muffin, English, rye
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.
Bagel has the most protein of the foods compared, at 10.6 g per 100g.
| Nutrient | Bagel, wheat, with fruit and nuts | Bagel | Muffin, English, rye |
|---|---|---|---|
| Protein | 9.5 G | 10.6 G | 8.5 G |
| Total lipid (fat) | 2.8 G | 1.3 G | 3.3 G |
| Carbohydrate, by difference | 50.8 G | 52.4 G | 48.3 G |
| Energy | 263 KCAL | 264 KCAL | 259 KCAL |
| Total Sugars | 11.7 G | 8.4 G | 3.9 G |
| Fiber, total dietary | 4.4 G | 1.6 G | 5.8 G |
| Calcium, Ca | 98 MG | 70 MG | 73 MG |
| Iron, Fe | 2.6 MG | 3.6 MG | 2.8 MG |
| Potassium, K | 213 MG | 107 MG | 166 MG |
| Sodium, Na | 389 MG | 422 MG | 570 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.13 G | 0.36 G | 0.63 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.