FRENCH BREAD, EXTRA SOUR vs. SLICED FRENCH 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.
FRENCH BREAD, EXTRA SOUR has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | FRENCH BREAD, EXTRA SOUR | SLICED FRENCH BREAD |
|---|---|---|
| Protein | 8.8 G | 8 G |
| Total lipid (fat) | 0 G | 2 G |
| Carbohydrate, by difference | 59.6 G | 60 G |
| Energy | 281 KCAL | 280 KCAL |
| Total Sugars | 1.8 G | 2 G |
| Fiber, total dietary | 1.8 G | 2 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 3.2 MG | 3.6 MG |
| Sodium, Na | 614 MG | 460 MG |
| Cholesterol | 0 MG | 0 MG |
| 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.