Bread, banana, prepared from recipe, made with… vs. Bread, paratha, whole wheat, commercially… vs. Leavening agents, yeast, baker's, active dry
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.
Leavening agents, yeast, baker's, active dry has the most protein of the foods compared, at 40.4 g per 100g.
| Nutrient | Bread, banana, prepared from recipe,… | Bread, paratha, whole wheat,… | Leavening agents, yeast, baker's,… |
|---|---|---|---|
| Protein | 4.3 G | 6.4 G | 40.4 G |
| Total lipid (fat) | 10.5 G | 13.2 G | 7.6 G |
| Carbohydrate, by difference | 54.6 G | 45.4 G | 41.2 G |
| Energy | 326 KCAL | 326 KCAL | 325 KCAL |
| Fiber, total dietary | 1.1 G | 9.6 G | 26.9 G |
| Calcium, Ca | 21 MG | 25 MG | 30 MG |
| Iron, Fe | 1.4 MG | 1.6 MG | 2.2 MG |
| Potassium, K | 134 MG | 139 MG | 955 MG |
| Sodium, Na | 302 MG | 452 MG | 51 MG |
| Cholesterol | 43 MG | 1 MG | 0 MG |
| Fatty acids, total saturated | 2.2 G | 5.8 G | 1 G |
| Total Sugars | - | 4.2 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Fatty acids, total trans | - | 0.03 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.