FRENCH BREAD CRUMBS, FRENCH vs. ITALIAN SEASONED BREAD CRUMBS, ITALIAN SEASONED
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.
FRENCH BREAD CRUMBS, FRENCH has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | FRENCH BREAD CRUMBS, FRENCH | ITALIAN SEASONED BREAD CRUMBS, ITALIAN… |
|---|---|---|
| Protein | 13.3 G | 13.3 G |
| Total lipid (fat) | 3.3 G | 5 G |
| Carbohydrate, by difference | 70 G | 70 G |
| Energy | 367 KCAL | 400 KCAL |
| Total Sugars | 6.7 G | 6.7 G |
| Fiber, total dietary | 3.3 G | 3.3 G |
| Calcium, Ca | 180 MG | 180 MG |
| Iron, Fe | 3.3 MG | 6.7 MG |
| Potassium, K | 180 MG | 213 MG |
| Sodium, Na | 800 MG | 800 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 3.3 G | 3.3 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 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.