Roll, sour dough vs. Roll, diet vs. Roll, French or Vienna
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, sour dough has the most protein of the foods compared, at 10.8 g per 100g.
| Nutrient | Roll, sour dough | Roll, diet | Roll, French or Vienna |
|---|---|---|---|
| Protein | 10.8 G | 10.8 G | 10.8 G |
| Total lipid (fat) | 2.4 G | 2.4 G | 2.4 G |
| Carbohydrate, by difference | 51.9 G | 51.9 G | 51.9 G |
| Energy | 272 KCAL | 272 KCAL | 272 KCAL |
| Total Sugars | 4.6 G | 4.6 G | 4.6 G |
| Fiber, total dietary | 2.2 G | 2.2 G | 2.2 G |
| Calcium, Ca | 52 MG | 52 MG | 52 MG |
| Iron, Fe | 3.9 MG | 3.9 MG | 3.9 MG |
| Potassium, K | 117 MG | 117 MG | 117 MG |
| Sodium, Na | 602 MG | 602 MG | 602 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.53 G | 0.53 G | 0.53 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.