SADIE ROSE BAKING CO., CIABATTA vs. SOURDOUGH SLICED ARTISAN BREADS, SOURDOUGH
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.
SADIE ROSE BAKING CO., CIABATTA has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | SADIE ROSE BAKING CO., CIABATTA | SOURDOUGH SLICED ARTISAN BREADS,… |
|---|---|---|
| Protein | 12.5 G | 11.1 G |
| Total lipid (fat) | 1.8 G | 0 G |
| Carbohydrate, by difference | 58.9 G | 50 G |
| Energy | 286 KCAL | 250 KCAL |
| Total Sugars | 1.8 G | 0 G |
| Fiber, total dietary | 5.4 G | 2.8 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 3.5 MG | 2.8 MG |
| Sodium, Na | 607 MG | 583 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 75 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 0 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.