Roll, rye vs. Roll, bran, NS as to type of bran vs. Roll, whole grain white
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.
Roll, bran, NS as to type of bran has the most protein of the foods compared, at 9.6 g per 100g.
| Nutrient | Roll, rye | Roll, bran, NS as to type of bran | Roll, whole grain white |
|---|---|---|---|
| Protein | 8.5 G | 9.6 G | 9.3 G |
| Total lipid (fat) | 3.3 G | 6 G | 3.5 G |
| Carbohydrate, by difference | 48.3 G | 44.6 G | 46.5 G |
| Energy | 259 KCAL | 263 KCAL | 255 KCAL |
| Total Sugars | 3.9 G | 6.3 G | 9.3 G |
| Fiber, total dietary | 5.8 G | 3.8 G | 2.3 G |
| Calcium, Ca | 73 MG | 95 MG | 233 MG |
| Iron, Fe | 2.8 MG | 4 MG | 2.6 MG |
| Potassium, K | 166 MG | 160 MG | 190 MG |
| Sodium, Na | 570 MG | 458 MG | 512 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.63 G | 1.4 G | 1.2 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.