BUTTERMILK WAFFLES vs. BUTTERMILK WHEAT BREAD, BUTTERMILK WHEAT
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 WHEAT BREAD, BUTTERMILK WHEAT has the most protein of the foods compared, at 9.3 g per 100g.
| Nutrient | BUTTERMILK WAFFLES | BUTTERMILK WHEAT BREAD, BUTTERMILK WHEAT |
|---|---|---|
| Protein | 8.6 G | 9.3 G |
| Total lipid (fat) | 10 G | 3.5 G |
| Carbohydrate, by difference | 40 G | 46.5 G |
| Energy | 300 KCAL | 256 KCAL |
| Total Sugars | 2.9 G | 4.7 G |
| Fiber, total dietary | 1.4 G | 4.7 G |
| Calcium, Ca | 371 MG | 233 MG |
| Iron, Fe | 5.1 MG | 2.8 MG |
| Potassium, K | 0 MG | 163 MG |
| Sodium, Na | 714 MG | 419 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 1.4 G | 2.3 G |
| Cholesterol | 7 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 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.