Bread, rye, toasted vs. Bread, white, prepared from recipe, made with low… vs. Cake, pound, commercially prepared, fat-free
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, rye, toasted has the most protein of the foods compared, at 9.4 g per 100g.
| Nutrient | Bread, rye, toasted | Bread, white, prepared from recipe,… | Cake, pound, commercially prepared,… |
|---|---|---|---|
| Protein | 9.4 G | 7.9 G | 5.4 G |
| Total lipid (fat) | 3.6 G | 5.7 G | 1.2 G |
| Carbohydrate, by difference | 53.1 G | 49.6 G | 61 G |
| Energy | 284 KCAL | 285 KCAL | 283 KCAL |
| Total Sugars | 4.2 G | - | 34.3 G |
| Fiber, total dietary | 6.4 G | 2 G | 1.1 G |
| Calcium, Ca | 80 MG | 57 MG | 43 MG |
| Iron, Fe | 3.1 MG | 3 MG | 2.1 MG |
| Potassium, K | 183 MG | 146 MG | 110 MG |
| Sodium, Na | 664 MG | 359 MG | 341 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Cholesterol | 0 MG | 3 MG | 0 MG |
| Fatty acids, total saturated | 0.69 G | 1.2 G | 0.26 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.