Bread, lard, Puerto Rican style vs. Bread, vegetable, toasted vs. Bread, native, water, Puerto Rican style
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, vegetable, toasted has the most protein of the foods compared, at 10.6 g per 100g.
| Nutrient | Bread, lard, Puerto Rican style | Bread, vegetable, toasted | Bread, native, water, Puerto Rican style |
|---|---|---|---|
| Protein | 7.3 G | 10.6 G | 10.4 G |
| Total lipid (fat) | 3.3 G | 3.6 G | 3.3 G |
| Carbohydrate, by difference | 56.1 G | 52.7 G | 52.2 G |
| Energy | 282 KCAL | 284 KCAL | 279 KCAL |
| Total Sugars | 7 G | 3.9 G | 1.8 G |
| Fiber, total dietary | 2 G | 2 G | 1.8 G |
| Calcium, Ca | 14 MG | 42 MG | 28 MG |
| Iron, Fe | 3.6 MG | 3.8 MG | 3.9 MG |
| Potassium, K | 97 MG | 177 MG | 116 MG |
| Sodium, Na | 433 MG | 584 MG | 544 MG |
| Cholesterol | 2 MG | 4 MG | 0 MG |
| Fatty acids, total saturated | 0.98 G | 1.2 G | 0.71 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.