ITALIAN SUB vs. EGG SALAD vs. 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.
ITALIAN SUB has the most protein of the foods compared, at 13.4 g per 100g.
| Nutrient | ITALIAN SUB | EGG SALAD | PIZZA |
|---|---|---|---|
| Protein | 13.4 G | 11.3 G | 9.8 G |
| Total lipid (fat) | 11.6 G | 20.4 G | 7.3 G |
| Carbohydrate, by difference | 18.8 G | 1.4 G | 28.1 G |
| Energy | 232 KCAL | 232 KCAL | 232 KCAL |
| Total Sugars | 1.8 G | 1.4 G | 2.4 G |
| Fiber, total dietary | 1.1 G | 0 G | 2.4 G |
| Calcium, Ca | 127 MG | 42 MG | 122 MG |
| Iron, Fe | 1.3 MG | 1 MG | 1.3 MG |
| Sodium, Na | 786 MG | 345 MG | 561 MG |
| Cholesterol | 42 MG | 359 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 4.7 G | 4.9 G | 4.3 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.