Bread, sour dough, toasted 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, toasted has the most protein of the foods compared, at 11.8 g per 100g.
| Nutrient | Bread, sour dough, toasted | Bread, made from home recipe or… | Bread, white, made from home recipe or… |
|---|---|---|---|
| Protein | 11.8 G | 11.1 G | 11.1 G |
| Total lipid (fat) | 2.7 G | 3.8 G | 3.8 G |
| Carbohydrate, by difference | 57 G | 55.2 G | 55.2 G |
| Energy | 299 KCAL | 299 KCAL | 299 KCAL |
| Total Sugars | 5.1 G | 3.4 G | 3.4 G |
| Fiber, total dietary | 2.4 G | 1.9 G | 1.9 G |
| Calcium, Ca | 57 MG | 42 MG | 42 MG |
| Iron, Fe | 4.3 MG | 4 MG | 4 MG |
| Potassium, K | 129 MG | 129 MG | 129 MG |
| Sodium, Na | 662 MG | 621 MG | 621 MG |
| Cholesterol | 0 MG | 5 MG | 5 MG |
| Fatty acids, total saturated | 0.58 G | 1.3 G | 1.3 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.