Bread, rye vs. Bread, Italian vs. Bread, oat bran, toasted
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, oat bran, toasted has the most protein of the foods compared, at 11.4 g per 100g.
| Nutrient | Bread, rye | Bread, Italian | Bread, oat bran, toasted |
|---|---|---|---|
| Protein | 8.5 G | 9.5 G | 11.4 G |
| Total lipid (fat) | 3.3 G | 2.7 G | 4.8 G |
| Carbohydrate, by difference | 48.3 G | 48.1 G | 43.7 G |
| Energy | 259 KCAL | 259 KCAL | 259 KCAL |
| Total Sugars | 3.9 G | 4.7 G | 8.5 G |
| Fiber, total dietary | 5.8 G | 2.1 G | 4.9 G |
| Calcium, Ca | 73 MG | 105 MG | 71 MG |
| Iron, Fe | 2.8 MG | 3.5 MG | 3.4 MG |
| Potassium, K | 166 MG | 124 MG | 123 MG |
| Sodium, Na | 603 MG | 618 MG | 387 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.63 G | 0.54 G | 0.77 G |
| Fatty acids, total trans | - | 0.02 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.