ITALIAN GARLIC BREAD vs. ITALIAN HOAGIE
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.
ITALIAN GARLIC BREAD has the most protein of the foods compared, at 17 g per 100g.
| Nutrient | ITALIAN GARLIC BREAD | ITALIAN HOAGIE |
|---|---|---|
| Protein | 17 G | 13 G |
| Total lipid (fat) | 5.4 G | 12.5 G |
| Carbohydrate, by difference | 11.6 G | 17.8 G |
| Energy | 163 KCAL | 240 KCAL |
| Total Sugars | 0 G | 1.9 G |
| Fiber, total dietary | 0 G | 0.5 G |
| Calcium, Ca | 41 MG | 96 MG |
| Iron, Fe | 0.73 MG | 1.3 MG |
| Sodium, Na | 891 MG | 808 MG |
| Cholesterol | 24 MG | 38 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 5.3 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.