CARROT PUMPKIN VEGGIE WRAPS, CARROT PUMPKIN vs. RED PEPPER WHOLE GRAIN VEGETABLE BREAD, RED PEPPER
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.
RED PEPPER WHOLE GRAIN VEGETABLE BREAD, RED PEPPER has the most protein of the foods compared, at 15.8 g per 100g.
| Nutrient | CARROT PUMPKIN VEGGIE WRAPS, CARROT… | RED PEPPER WHOLE GRAIN VEGETABLE BREAD,… |
|---|---|---|
| Protein | 7.1 G | 15.8 G |
| Total lipid (fat) | 4.3 G | 2.6 G |
| Carbohydrate, by difference | 45.7 G | 50 G |
| Energy | 234 KCAL | 263 KCAL |
| Total Sugars | 5.7 G | 7.9 G |
| Fiber, total dietary | 4.3 G | 5.3 G |
| Calcium, Ca | 93 MG | 105 MG |
| Iron, Fe | 2.9 MG | 2.9 MG |
| Potassium, K | 386 MG | 289 MG |
| Sodium, Na | 387 MG | 447 MG |
| Sugars, added | 0 G | 5.3 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 0 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.