Muffin, English, whole grain white vs. Muffin, English, wheat bran vs. Muffin, English, wheat or cracked wheat
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.
Muffin, English, whole grain white has the most protein of the foods compared, at 8.7 g per 100g.
| Nutrient | Muffin, English, whole grain white | Muffin, English, wheat bran | Muffin, English, wheat or cracked wheat |
|---|---|---|---|
| Protein | 8.7 G | 8.7 G | 8.7 G |
| Total lipid (fat) | 2 G | 2 G | 2 G |
| Carbohydrate, by difference | 44.8 G | 44.8 G | 44.8 G |
| Energy | 223 KCAL | 223 KCAL | 223 KCAL |
| Total Sugars | 1.6 G | 1.6 G | 1.6 G |
| Fiber, total dietary | 4.6 G | 4.6 G | 4.6 G |
| Calcium, Ca | 178 MG | 178 MG | 178 MG |
| Iron, Fe | 2.9 MG | 2.9 MG | 2.9 MG |
| Potassium, K | 186 MG | 186 MG | 186 MG |
| Sodium, Na | 353 MG | 353 MG | 353 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.29 G | 0.29 G | 0.29 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.