Rolls, french vs. Bagels, egg vs. Bread, whole-wheat, prepared from recipe
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.
Bagels, egg has the most protein of the foods compared, at 10.6 g per 100g.
| Nutrient | Rolls, french | Bagels, egg | Bread, whole-wheat, prepared from recipe |
|---|---|---|---|
| Protein | 8.6 G | 10.6 G | 8.4 G |
| Total lipid (fat) | 4.3 G | 2.1 G | 5.4 G |
| Carbohydrate, by difference | 50.2 G | 53 G | 51.4 G |
| Energy | 277 KCAL | 278 KCAL | 278 KCAL |
| Total Sugars | 0.31 G | - | 3.8 G |
| Fiber, total dietary | 3.2 G | 2.3 G | 6 G |
| Calcium, Ca | 91 MG | 13 MG | 33 MG |
| Iron, Fe | 2.7 MG | 4 MG | 3.1 MG |
| Potassium, K | 114 MG | 68 MG | 314 MG |
| Sodium, Na | 574 MG | 505 MG | 346 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Cholesterol | 0 MG | 24 MG | 0 MG |
| Fatty acids, total saturated | 0.96 G | 0.42 G | 0.8 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.