Bridgford White Whole Wheat Maple Flavored… vs. Bridgford White Whole Wheat Sheet Dough, Layer…
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 Sheet Dough, Layer… has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | Bridgford White Whole Wheat Maple… | Bridgford White Whole Wheat Sheet… |
|---|---|---|
| Protein | 7 G | 8.8 G |
| Total lipid (fat) | 7 G | 3.5 G |
| Carbohydrate, by difference | 46.5 G | 49.1 G |
| Energy | 268 KCAL | 263 KCAL |
| Total Sugars | 11.3 G | 7 G |
| Fiber, total dietary | 2.8 G | 5.3 G |
| Calcium, Ca | 239 MG | 44 MG |
| Iron, Fe | 2.8 MG | 2.3 MG |
| Potassium, K | 158 MG | 188 MG |
| Sodium, Na | 380 MG | 456 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 7 G | 5.3 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 2.8 G | 0 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.