CRUSTY WHITE BAGUETTE vs. FRESH ITALIAN BREAD
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.
CRUSTY WHITE BAGUETTE has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | CRUSTY WHITE BAGUETTE | FRESH ITALIAN BREAD |
|---|---|---|
| Protein | 10 G | 8.8 G |
| Total lipid (fat) | 0.83 G | 0 G |
| Carbohydrate, by difference | 55 G | 45.6 G |
| Energy | 217 KCAL | 211 KCAL |
| Total Sugars | 3.3 G | 0 G |
| Fiber, total dietary | 1.7 G | 1.8 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 1.2 MG | 3.2 MG |
| Sodium, Na | 767 MG | 579 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0 G |
| Fatty acids, total trans | - | 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.