Muffin, English, rye vs. Bagel, wheat, with raisins vs. Bagel, whole wheat, with raisins
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.
Bagel, wheat, with raisins has the most protein of the foods compared, at 9.5 g per 100g.
| Nutrient | Muffin, English, rye | Bagel, wheat, with raisins | Bagel, whole wheat, with raisins |
|---|---|---|---|
| Protein | 8.5 G | 9.5 G | 9.5 G |
| Total lipid (fat) | 3.3 G | 1.4 G | 1.4 G |
| Carbohydrate, by difference | 48.3 G | 51.9 G | 51.9 G |
| Energy | 259 KCAL | 255 KCAL | 255 KCAL |
| Total Sugars | 3.9 G | 12 G | 12 G |
| Fiber, total dietary | 5.8 G | 4.1 G | 4.1 G |
| Calcium, Ca | 73 MG | 100 MG | 100 MG |
| Iron, Fe | 2.8 MG | 2.7 MG | 2.7 MG |
| Potassium, K | 166 MG | 215 MG | 215 MG |
| Sodium, Na | 570 MG | 398 MG | 398 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.63 G | 0.01 G | 0.01 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.