MULTI WHOLE GRAIN WHEAT BREAD vs. NEW YORK STYLE BAGELS
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.
MULTI WHOLE GRAIN WHEAT BREAD has the most protein of the foods compared, at 9.6 g per 100g.
| Nutrient | MULTI WHOLE GRAIN WHEAT BREAD | NEW YORK STYLE BAGELS |
|---|---|---|
| Protein | 9.6 G | 8.8 G |
| Total lipid (fat) | 2.9 G | 0.88 G |
| Carbohydrate, by difference | 48.1 G | 49.1 G |
| Energy | 231 KCAL | 246 KCAL |
| Total Sugars | 5.8 G | 5.3 G |
| Fiber, total dietary | 5.8 G | 3.5 G |
| Calcium, Ca | 288 MG | 35 MG |
| Iron, Fe | 5.2 MG | 3.2 MG |
| Sodium, Na | 385 MG | 333 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.