Bread, whole grain white vs. Bread, onion vs. Bread, white, special formula, added fiber
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, whole grain white has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | Bread, whole grain white | Bread, onion | Bread, white, special formula, added… |
|---|---|---|---|
| Protein | 10.7 G | 8.8 G | 10.7 G |
| Total lipid (fat) | 2.1 G | 3 G | 2.1 G |
| Carbohydrate, by difference | 43.9 G | 44.3 G | 43.9 G |
| Energy | 238 KCAL | 238 KCAL | 238 KCAL |
| Total Sugars | 5 G | 3.3 G | 5 G |
| Fiber, total dietary | 9.2 G | 1.7 G | 9.2 G |
| Calcium, Ca | 684 MG | 36 MG | 684 MG |
| Iron, Fe | 4.9 MG | 3.1 MG | 4.9 MG |
| Potassium, K | 127 MG | 124 MG | 127 MG |
| Sodium, Na | 450 MG | 482 MG | 450 MG |
| Cholesterol | 0 MG | 4 MG | 0 MG |
| Fatty acids, total saturated | 0.63 G | 0.99 G | 0.63 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.