DELAND BAKERY, OATMEAL BREAD vs. GLUTEN FREE GRANOLA
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.
GLUTEN FREE GRANOLA has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | DELAND BAKERY, OATMEAL BREAD | GLUTEN FREE GRANOLA |
|---|---|---|
| Protein | 3.6 G | 10.7 G |
| Total lipid (fat) | 12.5 G | 25 G |
| Carbohydrate, by difference | 42.9 G | 57.1 G |
| Energy | 286 KCAL | 500 KCAL |
| Total Sugars | 3.6 G | 25 G |
| Fiber, total dietary | 7.1 G | 7.1 G |
| Calcium, Ca | 0 MG | 143 MG |
| Iron, Fe | 5.1 MG | 3.9 MG |
| Sodium, Na | 446 MG | 107 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 5.4 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.