HARD DOUGH BREAD, HARD DOUGH vs. ROYAL CARIBBEAN BAKERY, WHOLE WHEAT 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.
HARD DOUGH BREAD, HARD DOUGH has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | HARD DOUGH BREAD, HARD DOUGH | ROYAL CARIBBEAN BAKERY, WHOLE WHEAT… |
|---|---|---|
| Protein | 10 G | 10 G |
| Total lipid (fat) | 5 G | 4 G |
| Carbohydrate, by difference | 52 G | 46 G |
| Energy | 280 KCAL | 260 KCAL |
| Total Sugars | 6 G | 6 G |
| Fiber, total dietary | 4 G | 6 G |
| Calcium, Ca | 80 MG | 40 MG |
| Iron, Fe | 2.9 MG | 3.6 MG |
| Sodium, Na | 500 MG | 540 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 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.