ORIGINAL PIZZA CRUST vs. PAIN PAYSAN PEASANT BAKED BREAD
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.
PAIN PAYSAN PEASANT BAKED BREAD has the most protein of the foods compared, at 5.9 g per 100g.
| Nutrient | ORIGINAL PIZZA CRUST | PAIN PAYSAN PEASANT BAKED BREAD |
|---|---|---|
| Protein | 2.6 G | 5.9 G |
| Total lipid (fat) | 12.8 G | 0 G |
| Carbohydrate, by difference | 33.3 G | 47.1 G |
| Energy | 256 KCAL | 206 KCAL |
| Total Sugars | 2.6 G | 0 G |
| Fiber, total dietary | 7.7 G | 2.9 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 2.8 MG | 3.2 MG |
| Potassium, K | 77 MG | - |
| Sodium, Na | 513 MG | 471 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.