Muffin, whole wheat vs. Muffin, wheat vs. Muffin, whole grain
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, whole wheat has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | Muffin, whole wheat | Muffin, wheat | Muffin, whole grain |
|---|---|---|---|
| Protein | 7.8 G | 6.9 G | 6.9 G |
| Total lipid (fat) | 18.4 G | 18 G | 18 G |
| Carbohydrate, by difference | 44 G | 45.7 G | 45.7 G |
| Energy | 372 KCAL | 372 KCAL | 372 KCAL |
| Total Sugars | 20.1 G | 19.9 G | 19.9 G |
| Fiber, total dietary | 3.5 G | 1.8 G | 1.8 G |
| Calcium, Ca | 173 MG | 168 MG | 168 MG |
| Iron, Fe | 1.8 MG | 2.2 MG | 2.2 MG |
| Potassium, K | 195 MG | 143 MG | 143 MG |
| Sodium, Na | 393 MG | 389 MG | 389 MG |
| Cholesterol | 59 MG | 59 MG | 59 MG |
| Fatty acids, total saturated | 3.1 G | 3 G | 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.