Bread, marble rye and pumpernickel vs. Bread, Italian, Grecian, Armenian vs. Bread, vegetable
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 has the most protein of the foods compared, at 9.7 g per 100g.
| Nutrient | Bread, marble rye and pumpernickel | Bread, Italian, Grecian, Armenian | Bread, vegetable |
|---|---|---|---|
| Protein | 8.5 G | 9.5 G | 9.7 G |
| Total lipid (fat) | 3.3 G | 2.7 G | 3.3 G |
| Carbohydrate, by difference | 48.3 G | 48.1 G | 48 G |
| Energy | 259 KCAL | 259 KCAL | 259 KCAL |
| Total Sugars | 3.9 G | 4.7 G | 3.5 G |
| Fiber, total dietary | 5.8 G | 2.1 G | 1.8 G |
| Calcium, Ca | 73 MG | 105 MG | 38 MG |
| Iron, Fe | 2.8 MG | 3.5 MG | 3.5 MG |
| Potassium, K | 166 MG | 124 MG | 161 MG |
| Sodium, Na | 570 MG | 618 MG | 532 MG |
| Cholesterol | 0 MG | 0 MG | 4 MG |
| Fatty acids, total saturated | 0.63 G | 0.54 G | 1.1 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.