FRENCH BREAD, SOUR vs. SACRAMENTO BAKING COMPANY, BAGEL, BLUEBERRY
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.
SACRAMENTO BAKING COMPANY, BAGEL, BLUEBERRY has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | FRENCH BREAD, SOUR | SACRAMENTO BAKING COMPANY, BAGEL,… |
|---|---|---|
| Protein | 8.8 G | 10 G |
| Total lipid (fat) | 0 G | 3 G |
| Carbohydrate, by difference | 47.6 G | 59 G |
| Energy | 229 KCAL | 300 KCAL |
| Total Sugars | 1.8 G | 6 G |
| Fiber, total dietary | 3.5 G | 3 G |
| Calcium, Ca | 0 MG | 10 MG |
| Iron, Fe | 2.9 MG | 3.1 MG |
| Sodium, Na | 476 MG | 260 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 1 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.