Breakfast meat as ingredient in omelet vs. Beef as ingredient in recipes vs. Wheat bread as ingredient in sandwiches
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.
Beef as ingredient in recipes has the most protein of the foods compared, at 26.4 g per 100g.
| Nutrient | Breakfast meat as ingredient in omelet | Beef as ingredient in recipes | Wheat bread as ingredient in sandwiches |
|---|---|---|---|
| Protein | 20.8 G | 26.4 G | 11.4 G |
| Total lipid (fat) | 17.9 G | 16.5 G | 4 G |
| Carbohydrate, by difference | 1.6 G | 0 G | 45.4 G |
| Energy | 252 KCAL | 261 KCAL | 264 KCAL |
| Total Sugars | 0.9 G | 0 G | 5.2 G |
| Fiber, total dietary | 0 G | 0 G | 5.4 G |
| Calcium, Ca | 15 MG | 20 MG | 161 MG |
| Iron, Fe | 1.1 MG | 2.5 MG | 3.1 MG |
| Potassium, K | 367 MG | 310 MG | 189 MG |
| Sodium, Na | 1102 MG | 71 MG | 440 MG |
| Cholesterol | 77 MG | 89 MG | 0 MG |
| Fatty acids, total saturated | 5.8 G | 6.4 G | 0.72 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.