BAGELS, CRANBERRY GINGER vs. BAKED BEANS, HOMESTYLE
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.
BAGELS, CRANBERRY GINGER has the most protein of the foods compared, at 9.4 g per 100g.
| Nutrient | BAGELS, CRANBERRY GINGER | BAKED BEANS, HOMESTYLE |
|---|---|---|
| Protein | 9.4 G | 5.4 G |
| Total lipid (fat) | 1.2 G | 0.77 G |
| Carbohydrate, by difference | 55.3 G | 23.1 G |
| Energy | 271 KCAL | 123 KCAL |
| Total Sugars | 10.6 G | 7.7 G |
| Fiber, total dietary | 1.2 G | 4.6 G |
| Calcium, Ca | 176 MG | 62 MG |
| Iron, Fe | 3.2 MG | 1.5 MG |
| Sodium, Na | 353 MG | 292 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 6.9 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.