Bread, wheat, sprouted, toasted vs. Pie, pumpkin, prepared from recipe vs. Bread, reduced-calorie, rye
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, wheat, sprouted, toasted has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | Bread, wheat, sprouted, toasted | Pie, pumpkin, prepared from recipe | Bread, reduced-calorie, rye |
|---|---|---|---|
| Protein | 14.3 G | 4.5 G | 9.1 G |
| Total lipid (fat) | 0 G | 9.3 G | 2.9 G |
| Carbohydrate, by difference | 36.8 G | 26.4 G | 40.5 G |
| Energy | 205 KCAL | 204 KCAL | 203 KCAL |
| Total Sugars | 2.9 G | - | 2.3 G |
| Fiber, total dietary | 5.7 G | - | 12 G |
| Calcium, Ca | 0 MG | 94 MG | 76 MG |
| Iron, Fe | 2.1 MG | 1.3 MG | 3.1 MG |
| Potassium, K | 215 MG | 186 MG | 98 MG |
| Sodium, Na | 515 MG | 225 MG | 513 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Cholesterol | 0 MG | 42 MG | 0 MG |
| Fatty acids, total trans | 0 G | - | - |
| Fatty acids, total saturated | 0 G | 3.2 G | 0.37 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.