Bridgford White Whole Wheat Blueberry Flavored… vs. Bridgford White Whole Wheat Breadstick Dough,…
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.
Bridgford White Whole Wheat Breadstick Dough,… has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | Bridgford White Whole Wheat Blueberry… | Bridgford White Whole Wheat Breadstick… |
|---|---|---|
| Protein | 5.6 G | 10.5 G |
| Total lipid (fat) | 8.4 G | 3.5 G |
| Carbohydrate, by difference | 46.5 G | 49.1 G |
| Energy | 282 KCAL | 263 KCAL |
| Total Sugars | 12.7 G | 7 G |
| Fiber, total dietary | 2.8 G | 5.3 G |
| Calcium, Ca | 241 MG | 47 MG |
| Iron, Fe | 2.8 MG | 2.3 MG |
| Potassium, K | 158 MG | 186 MG |
| Sodium, Na | 394 MG | 404 MG |
| Sugars, added | 8.5 G | 5.3 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 3.5 G | 0.35 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.