CORNBREAD GLUTEN FREE MIX, CORNBREAD vs. GLUTEN FREE PIZZA CRUST MIX
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.
CORNBREAD GLUTEN FREE MIX, CORNBREAD has the most protein of the foods compared, at 4.4 g per 100g.
| Nutrient | CORNBREAD GLUTEN FREE MIX, CORNBREAD | GLUTEN FREE PIZZA CRUST MIX |
|---|---|---|
| Protein | 4.4 G | 1.7 G |
| Total lipid (fat) | 2.2 G | 1.1 G |
| Carbohydrate, by difference | 0.08 G | 83.3 G |
| Energy | 356 KCAL | 350 KCAL |
| Total Sugars | 11.1 G | 3.3 G |
| Fiber, total dietary | 4.4 G | 3.3 G |
| Calcium, Ca | 222 MG | 33 MG |
| Iron, Fe | 2.4 MG | 1.8 MG |
| Sodium, Na | 911 MG | 783 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.