GLUTEN-FREE GREEK PIZZA vs. GLUTEN-FREE MARGHERITA PIZZA
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 MARGHERITA PIZZA has the most protein of the foods compared, at 7.9 g per 100g.
| Nutrient | GLUTEN-FREE GREEK PIZZA | GLUTEN-FREE MARGHERITA PIZZA |
|---|---|---|
| Protein | 7 G | 7.9 G |
| Total lipid (fat) | 16.6 G | 14.7 G |
| Carbohydrate, by difference | 19.6 G | 20.3 G |
| Energy | 251 KCAL | 243 KCAL |
| Total Sugars | 2.5 G | 2.8 G |
| Fiber, total dietary | 0.5 G | 0.6 G |
| Calcium, Ca | 176 MG | 113 MG |
| Iron, Fe | 0.72 MG | 0.41 MG |
| Sodium, Na | 327 MG | 220 MG |
| Cholesterol | 25 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.5 G | 4.5 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.