GLUTEN FREE PIZZA CRUST MIX vs. GLUTEN FREE SOY PROTEIN POWDER
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 SOY PROTEIN POWDER has the most protein of the foods compared, at 84.2 g per 100g.
| Nutrient | GLUTEN FREE PIZZA CRUST MIX | GLUTEN FREE SOY PROTEIN POWDER |
|---|---|---|
| Protein | 5.3 G | 84.2 G |
| Total lipid (fat) | 1.8 G | 5.3 G |
| Carbohydrate, by difference | 79 G | 5.3 G |
| Energy | 351 KCAL | 368 KCAL |
| Total Sugars | 5.3 G | 0 G |
| Fiber, total dietary | 7 G | 0 G |
| Calcium, Ca | 0 MG | 42 MG |
| Iron, Fe | 1.3 MG | 10.5 MG |
| Sodium, Na | 614 MG | 1000 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 42 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.