Bread, reduced-calorie, oat bran vs. Bread, reduced-calorie, rye vs. Muffins, English, whole-wheat
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, reduced-calorie, rye has the most protein of the foods compared, at 9.1 g per 100g.
| Nutrient | Bread, reduced-calorie, oat bran | Bread, reduced-calorie, rye | Muffins, English, whole-wheat |
|---|---|---|---|
| Protein | 8 G | 9.1 G | 8.8 G |
| Total lipid (fat) | 3.2 G | 2.9 G | 2.1 G |
| Carbohydrate, by difference | 41.3 G | 40.5 G | 40.4 G |
| Energy | 201 KCAL | 203 KCAL | 203 KCAL |
| Total Sugars | 3.5 G | 2.3 G | 8.1 G |
| Fiber, total dietary | 12 G | 12 G | 6.7 G |
| Calcium, Ca | 57 MG | 76 MG | 265 MG |
| Iron, Fe | 3.1 MG | 3.1 MG | 2.5 MG |
| Potassium, K | 102 MG | 98 MG | 210 MG |
| Sodium, Na | 459 MG | 513 MG | 364 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.45 G | 0.37 G | 0.33 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.