Bread, Boston Brown vs. Johnnycake vs. Muffin, oat bran
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, Boston Brown has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | Bread, Boston Brown | Johnnycake | Muffin, oat bran |
|---|---|---|---|
| Protein | 10.7 G | 8 G | 7 G |
| Total lipid (fat) | 4.5 G | 7.5 G | 7.4 G |
| Carbohydrate, by difference | 47.5 G | 43.8 G | 48.3 G |
| Energy | 274 KCAL | 277 KCAL | 270 KCAL |
| Total Sugars | 5.7 G | 9.1 G | 8.2 G |
| Fiber, total dietary | 4 G | 1.8 G | 4.6 G |
| Calcium, Ca | 125 MG | 106 MG | 63 MG |
| Iron, Fe | 3.6 MG | 2.3 MG | 4.2 MG |
| Potassium, K | 141 MG | 211 MG | 507 MG |
| Sodium, Na | 450 MG | 871 MG | 393 MG |
| Cholesterol | 0 MG | 71 MG | 0 MG |
| Fatty acids, total saturated | 0.7 G | 2.1 G | 1.1 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.