BREAD LOAF, CINNAMON RAISIN vs. FRENCH BAGUETTE
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 LOAF, CINNAMON RAISIN has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | BREAD LOAF, CINNAMON RAISIN | FRENCH BAGUETTE |
|---|---|---|
| Protein | 10.5 G | 8.8 G |
| Total lipid (fat) | 12.3 G | 0 G |
| Carbohydrate, by difference | 47.4 G | 54.4 G |
| Energy | 316 KCAL | 263 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 3.5 G | 0 G |
| Calcium, Ca | 105 MG | 0 MG |
| Iron, Fe | 3.2 MG | 2.5 MG |
| Sodium, Na | 211 MG | 298 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.88 G | 0 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.