Bread, white with whole wheat swirl vs. Bread, Italian, Grecian, Armenian vs. Bread, vegetable
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, white with whole wheat swirl has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | Bread, white with whole wheat swirl | Bread, Italian, Grecian, Armenian | Bread, vegetable |
|---|---|---|---|
| Protein | 10.9 G | 9.5 G | 9.7 G |
| Total lipid (fat) | 3.6 G | 2.7 G | 3.3 G |
| Carbohydrate, by difference | 46.1 G | 48.1 G | 48 G |
| Energy | 260 KCAL | 259 KCAL | 259 KCAL |
| Total Sugars | 4.9 G | 4.7 G | 3.5 G |
| Fiber, total dietary | 4.2 G | 2.1 G | 1.8 G |
| Calcium, Ca | 187 MG | 105 MG | 38 MG |
| Iron, Fe | 3 MG | 3.5 MG | 3.5 MG |
| Potassium, K | 184 MG | 124 MG | 161 MG |
| Sodium, Na | 440 MG | 618 MG | 532 MG |
| Cholesterol | 0 MG | 0 MG | 4 MG |
| Fatty acids, total saturated | 0.78 G | 0.54 G | 1.1 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.