RYE SOURDOUGH BREAD vs. SALTED CARAMEL
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.
RYE SOURDOUGH BREAD has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | RYE SOURDOUGH BREAD | SALTED CARAMEL |
|---|---|---|
| Protein | 8.2 G | 2.7 G |
| Total lipid (fat) | 2 G | 21.6 G |
| Carbohydrate, by difference | 51 G | 59.5 G |
| Energy | 265 KCAL | 432 KCAL |
| Total Sugars | 2 G | 35.1 G |
| Fiber, total dietary | 2 G | 2.7 G |
| Calcium, Ca | 82 MG | 54 MG |
| Iron, Fe | 2.9 MG | 2.9 MG |
| Sodium, Na | 429 MG | 297 MG |
| Cholesterol | 0 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 12.2 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.