Bread, barley, toasted vs. Bread, white with whole wheat swirl, toasted vs. Bread, wheat or cracked wheat, toasted
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.
Bread, white with whole wheat swirl, toasted has the most protein of the foods compared, at 12.4 g per 100g.
| Nutrient | Bread, barley, toasted | Bread, white with whole wheat swirl,… | Bread, wheat or cracked wheat, toasted |
|---|---|---|---|
| Protein | 11.7 G | 12.4 G | 11.7 G |
| Total lipid (fat) | 5 G | 4.1 G | 5 G |
| Carbohydrate, by difference | 52.2 G | 53.4 G | 52.2 G |
| Energy | 301 KCAL | 301 KCAL | 301 KCAL |
| Total Sugars | 6.3 G | 5.7 G | 6.3 G |
| Fiber, total dietary | 4.4 G | 4.7 G | 4.4 G |
| Calcium, Ca | 137 MG | 217 MG | 137 MG |
| Iron, Fe | 4 MG | 3.4 MG | 4 MG |
| Potassium, K | 155 MG | 208 MG | 155 MG |
| Sodium, Na | 495 MG | 508 MG | 495 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.77 G | 0.9 G | 0.77 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.