POTATO BAKERY BREAD, POTATO vs. POTATO BREAD, POTATO
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.
POTATO BAKERY BREAD, POTATO has the most protein of the foods compared, at 7.9 g per 100g.
| Nutrient | POTATO BAKERY BREAD, POTATO | POTATO BREAD, POTATO |
|---|---|---|
| Protein | 7.9 G | 7.9 G |
| Total lipid (fat) | 4 G | 4 G |
| Carbohydrate, by difference | 52.6 G | 52.6 G |
| Energy | 289 KCAL | 289 KCAL |
| Total Sugars | 7.9 G | 5.3 G |
| Fiber, total dietary | 2.6 G | 2.6 G |
| Calcium, Ca | 105 MG | 118 MG |
| Iron, Fe | 2.6 MG | 2.9 MG |
| Potassium, K | 118 MG | 105 MG |
| Sodium, Na | 474 MG | 355 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 7.9 G | 2.6 G |
| 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.