BISCUIT DOUGH 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.
FLATBREAD PIZZA has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | BISCUIT DOUGH | FLATBREAD PIZZA |
|---|---|---|
| Protein | 3.9 G | 8.3 G |
| Total lipid (fat) | 15.7 G | 10.3 G |
| Carbohydrate, by difference | 39.2 G | 26.9 G |
| Energy | 314 KCAL | 237 KCAL |
| Total Sugars | 3.9 G | 2.6 G |
| Fiber, total dietary | 2 G | 1.3 G |
| Calcium, Ca | 157 MG | 192 MG |
| Iron, Fe | 0.71 MG | 0.46 MG |
| Sodium, Na | 588 MG | 288 MG |
| Cholesterol | 39 MG | 16 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9.8 G | 3.9 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.