BUTTERMILK RANCH DRESSING, BUTTERMILK vs. BUTTERMILK SLICED WIDE PAN BREAD, BUTTERMILK
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.
BUTTERMILK SLICED WIDE PAN BREAD, BUTTERMILK has the most protein of the foods compared, at 8.9 g per 100g.
| Nutrient | BUTTERMILK RANCH DRESSING, BUTTERMILK | BUTTERMILK SLICED WIDE PAN BREAD,… |
|---|---|---|
| Protein | 3.3 G | 8.9 G |
| Total lipid (fat) | 50 G | 2.2 G |
| Carbohydrate, by difference | 10 G | 51.1 G |
| Energy | 500 KCAL | 267 KCAL |
| Total Sugars | 6.7 G | 6.7 G |
| Fiber, total dietary | 0 G | 2.2 G |
| Calcium, Ca | 67 MG | 133 MG |
| Iron, Fe | 0 MG | 3.1 MG |
| Potassium, K | 0 MG | 156 MG |
| Sodium, Na | 1000 MG | 533 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 3.3 G | 4.4 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.3 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.