Bread, cinnamon vs. Bread, whole wheat vs. Bread, pumpernickel
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, whole wheat has the most protein of the foods compared, at 12.3 g per 100g.
| Nutrient | Bread, cinnamon | Bread, whole wheat | Bread, pumpernickel |
|---|---|---|---|
| Protein | 7 G | 12.3 G | 8.7 G |
| Total lipid (fat) | 5.3 G | 3.5 G | 3.1 G |
| Carbohydrate, by difference | 44.4 G | 43.1 G | 47.5 G |
| Energy | 253 KCAL | 254 KCAL | 250 KCAL |
| Total Sugars | 14.1 G | 4.4 G | 0.53 G |
| Fiber, total dietary | 3.5 G | 6 G | 6.5 G |
| Calcium, Ca | 71 MG | 163 MG | 68 MG |
| Iron, Fe | 2.5 MG | 2.6 MG | 2.9 MG |
| Potassium, K | 74 MG | 250 MG | 208 MG |
| Sodium, Na | 388 MG | 430 MG | 596 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0.73 G | 0.44 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.