Crackers, oatmeal vs. Breadsticks, hard, gluten free vs. Crackers, gluten free, plain
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.
Breadsticks, hard, gluten free has the most protein of the foods compared, at 11.3 g per 100g.
| Nutrient | Crackers, oatmeal | Breadsticks, hard, gluten free | Crackers, gluten free, plain |
|---|---|---|---|
| Protein | 7.3 G | 11.3 G | 11.3 G |
| Total lipid (fat) | 16.4 G | 15.8 G | 15.8 G |
| Carbohydrate, by difference | 70.7 G | 66.3 G | 66.3 G |
| Energy | 455 KCAL | 453 KCAL | 453 KCAL |
| Total Sugars | 15.5 G | 0.86 G | 0.86 G |
| Fiber, total dietary | 6.9 G | 10.2 G | 10.2 G |
| Calcium, Ca | 92 MG | 238 MG | 238 MG |
| Iron, Fe | 2.6 MG | 2.8 MG | 2.8 MG |
| Potassium, K | 283 MG | 381 MG | 381 MG |
| Sodium, Na | 699 MG | 438 MG | 438 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 3.2 G | 2.1 G | 2.1 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.