Bread, sour dough vs. Bread, made from home recipe or purchased at a… vs. Bread, white, made from home recipe or purchased…
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, sour dough has the most protein of the foods compared, at 10.8 g per 100g.
| Nutrient | Bread, sour dough | Bread, made from home recipe or… | Bread, white, made from home recipe or… |
|---|---|---|---|
| Protein | 10.8 G | 10.1 G | 10.1 G |
| Total lipid (fat) | 2.4 G | 3.4 G | 3.4 G |
| Carbohydrate, by difference | 51.9 G | 50.3 G | 50.3 G |
| Energy | 272 KCAL | 272 KCAL | 272 KCAL |
| Total Sugars | 4.6 G | 3.1 G | 3.1 G |
| Fiber, total dietary | 2.2 G | 1.7 G | 1.7 G |
| Calcium, Ca | 52 MG | 38 MG | 38 MG |
| Iron, Fe | 3.9 MG | 3.6 MG | 3.6 MG |
| Potassium, K | 117 MG | 118 MG | 118 MG |
| Sodium, Na | 602 MG | 565 MG | 565 MG |
| Cholesterol | 0 MG | 4 MG | 4 MG |
| Fatty acids, total saturated | 0.53 G | 1.2 G | 1.2 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.