BON APPETIT, THIN CRUST PIZZA, SPINACI, SPINACI vs. BRICK OVEN CRUST
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.
BRICK OVEN CRUST has the most protein of the foods compared, at 10.4 g per 100g.
| Nutrient | BON APPETIT, THIN CRUST PIZZA, SPINACI,… | BRICK OVEN CRUST |
|---|---|---|
| Protein | 9.6 G | 10.4 G |
| Total lipid (fat) | 12.3 G | 12.5 G |
| Carbohydrate, by difference | 23.3 G | 27.8 G |
| Energy | 240 KCAL | 264 KCAL |
| Total Sugars | 4.8 G | 6.3 G |
| Fiber, total dietary | 1.4 G | 2.1 G |
| Calcium, Ca | 240 MG | 208 MG |
| Iron, Fe | 1.9 MG | 1.9 MG |
| Potassium, K | 329 MG | 139 MG |
| Sodium, Na | 377 MG | 646 MG |
| Cholesterol | 24 MG | 21 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6.2 G | 4.9 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.