Bread, rice vs. Bread, gluten free vs. Focaccia, Italian, plain
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.
Focaccia, Italian, plain has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | Bread, rice | Bread, gluten free | Focaccia, Italian, plain |
|---|---|---|---|
| Protein | 4.3 G | 4.3 G | 8.8 G |
| Total lipid (fat) | 5.2 G | 5.2 G | 7.9 G |
| Carbohydrate, by difference | 45.8 G | 45.8 G | 35.8 G |
| Energy | 248 KCAL | 248 KCAL | 249 KCAL |
| Total Sugars | 3.5 G | 3.5 G | 1.8 G |
| Fiber, total dietary | 4.3 G | 4.3 G | 1.8 G |
| Calcium, Ca | 138 MG | 138 MG | 35 MG |
| Iron, Fe | 2.6 MG | 2.6 MG | 3.2 MG |
| Potassium, K | 75 MG | 75 MG | 114 MG |
| Sodium, Na | 447 MG | 447 MG | 561 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.98 G | 0.98 G | 0.88 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.