NORWEGIAN WHOLEGRAIN CRISPBREAD vs. RYE & SPELT BRAIN
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.
NORWEGIAN WHOLEGRAIN CRISPBREAD has the most protein of the foods compared, at 20.8 g per 100g.
| Nutrient | NORWEGIAN WHOLEGRAIN CRISPBREAD | RYE & SPELT BRAIN |
|---|---|---|
| Protein | 20.8 G | 20.8 G |
| Total lipid (fat) | 37.5 G | 25 G |
| Carbohydrate, by difference | 25 G | 33.3 G |
| Energy | 542 KCAL | 458 KCAL |
| Total Sugars | 8.3 G | 0 G |
| Fiber, total dietary | 12.5 G | 16.7 G |
| Calcium, Ca | 108 MG | 83 MG |
| Iron, Fe | 4.2 MG | 6 MG |
| Sodium, Na | 396 MG | 421 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 4.2 G | - |
| Cholesterol | 25 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.2 G | 4.2 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.