BISCUIT DOUGH MADE WITH WHOLE GRAIN/51… vs. BISCUIT DOUGH MADE WITH WHOLE GRAIN/51%…
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.
BISCUIT DOUGH MADE WITH WHOLE GRAIN/51… has the most protein of the foods compared, at 6.4 g per 100g.
| Nutrient | BISCUIT DOUGH MADE WITH WHOLE GRAIN/51… | BISCUIT DOUGH MADE WITH WHOLE GRAIN/51%… |
|---|---|---|
| Protein | 6.4 G | 6.4 G |
| Total lipid (fat) | 12.5 G | 12.5 G |
| Carbohydrate, by difference | 38 G | 38 G |
| Energy | 287 KCAL | 287 KCAL |
| Total Sugars | 2.9 G | 2.9 G |
| Fiber, total dietary | 4.5 G | 4.5 G |
| Calcium, Ca | 54 MG | 54 MG |
| Iron, Fe | 2 MG | 2 MG |
| Potassium, K | 609 MG | 609 MG |
| Sodium, Na | 741 MG | 741 MG |
| Sugars, added | 1 G | 1 G |
| Cholesterol | 2 MG | 2 MG |
| Fatty acids, total trans | 0.12 G | 0.12 G |
| Fatty acids, total saturated | 7.7 G | 7.7 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.