CIABATTA BREAD vs. FRENCH BAGUETTE
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.
CIABATTA BREAD has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | CIABATTA BREAD | FRENCH BAGUETTE |
|---|---|---|
| Protein | 10.9 G | 10.6 G |
| Total lipid (fat) | 0.78 G | 0 G |
| Carbohydrate, by difference | 46.9 G | 51.1 G |
| Energy | 234 KCAL | 255 KCAL |
| Total Sugars | 0 G | 2.1 G |
| Fiber, total dietary | 3.1 G | 2.1 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 2.8 MG | 3.1 MG |
| Sodium, Na | 531 MG | 617 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 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.