GLUTEN-FREE CHEESE PIZZA vs. TOMATO, BASIL GARLIC 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.
GLUTEN-FREE CHEESE PIZZA has the most protein of the foods compared, at 10.3 g per 100g.
| Nutrient | GLUTEN-FREE CHEESE PIZZA | TOMATO, BASIL GARLIC BREAD |
|---|---|---|
| Protein | 10.3 G | 4.2 G |
| Total lipid (fat) | 8.3 G | 9.9 G |
| Carbohydrate, by difference | 37.2 G | 31 G |
| Energy | 208 KCAL | 225 KCAL |
| Total Sugars | 3.2 G | 4.2 G |
| Fiber, total dietary | 1.3 G | 1.4 G |
| Calcium, Ca | 212 MG | 28 MG |
| Iron, Fe | 0.35 MG | 0.51 MG |
| Sodium, Na | 709 MG | 852 MG |
| Cholesterol | 20 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.9 G | 4.2 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.