ORGANIC WHITE BATARD vs. POTATO CHIVE FOCACCIA
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.
ORGANIC WHITE BATARD has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | ORGANIC WHITE BATARD | POTATO CHIVE FOCACCIA |
|---|---|---|
| Protein | 8 G | 8 G |
| Total lipid (fat) | 1 G | 3 G |
| Carbohydrate, by difference | 50 G | 50 G |
| Energy | 260 KCAL | 260 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 2 G | 2 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 3.6 MG | 3.6 MG |
| Sodium, Na | 600 MG | 760 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.2 G | 0.6 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.