CIABATTA TOSCANA ARTISAN BREAD, CIABATTA TOSCANA vs. CILIEGINE CHEESE, CILIEGINE
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.
CILIEGINE CHEESE, CILIEGINE has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | CIABATTA TOSCANA ARTISAN BREAD,… | CILIEGINE CHEESE, CILIEGINE |
|---|---|---|
| Protein | 8.9 G | 17.9 G |
| Total lipid (fat) | 1.8 G | 17.9 G |
| Carbohydrate, by difference | 48.2 G | 3.6 G |
| Energy | 250 KCAL | 250 KCAL |
| Total Sugars | 1.8 G | 3.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 286 MG |
| Iron, Fe | 3.2 MG | 0 MG |
| Sodium, Na | 536 MG | 268 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 1.8 G | - |
| Cholesterol | 0 MG | 54 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 12.5 G |
| Potassium, K | - | 0 MG |
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.