GLUTEN-FREE CLASSIC WHITE WITH TAPIOCA BREAD vs. GLUTEN-FREE MULTIGRAIN WITH BROWN RICE 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 CLASSIC WHITE WITH TAPIOCA BREAD has the most protein of the foods compared, at 2.6 g per 100g.
| Nutrient | GLUTEN-FREE CLASSIC WHITE WITH TAPIOCA… | GLUTEN-FREE MULTIGRAIN WITH BROWN RICE… |
|---|---|---|
| Protein | 2.6 G | 2.6 G |
| Total lipid (fat) | 15.8 G | 13.2 G |
| Carbohydrate, by difference | 39.5 G | 39.5 G |
| Energy | 289 KCAL | 263 KCAL |
| Total Sugars | 7.9 G | 7.9 G |
| Fiber, total dietary | 5.3 G | 5.3 G |
| Calcium, Ca | 18 MG | 16 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 53 MG | 53 MG |
| Sodium, Na | 355 MG | 303 MG |
| Sugars, added | 2.6 G | 2.6 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4 G | 4 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.