Muffins, English, whole-wheat vs. Bread, reduced-calorie, rye vs. Pie, pumpkin, prepared from recipe
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.
Bread, reduced-calorie, rye has the most protein of the foods compared, at 9.1 g per 100g.
| Nutrient | Muffins, English, whole-wheat | Bread, reduced-calorie, rye | Pie, pumpkin, prepared from recipe |
|---|---|---|---|
| Protein | 8.8 G | 9.1 G | 4.5 G |
| Total lipid (fat) | 2.1 G | 2.9 G | 9.3 G |
| Carbohydrate, by difference | 40.4 G | 40.5 G | 26.4 G |
| Energy | 203 KCAL | 203 KCAL | 204 KCAL |
| Total Sugars | 8.1 G | 2.3 G | - |
| Fiber, total dietary | 6.7 G | 12 G | - |
| Calcium, Ca | 265 MG | 76 MG | 94 MG |
| Iron, Fe | 2.5 MG | 3.1 MG | 1.3 MG |
| Potassium, K | 210 MG | 98 MG | 186 MG |
| Sodium, Na | 364 MG | 513 MG | 225 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 0 MG | 0 MG | 42 MG |
| Fatty acids, total saturated | 0.33 G | 0.37 G | 3.2 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.