Sauce as ingredient in hamburgers vs. Wheat bread as ingredient in sandwiches vs. Wheat bun as ingredient in sandwiches
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.
Wheat bread as ingredient in sandwiches has the most protein of the foods compared, at 11.4 g per 100g.
| Nutrient | Sauce as ingredient in hamburgers | Wheat bread as ingredient in sandwiches | Wheat bun as ingredient in sandwiches |
|---|---|---|---|
| Protein | 1.3 G | 11.4 G | 11.4 G |
| Total lipid (fat) | 22.9 G | 4 G | 4 G |
| Carbohydrate, by difference | 17.1 G | 45.4 G | 45.4 G |
| Energy | 272 KCAL | 264 KCAL | 264 KCAL |
| Total Sugars | 13.1 G | 5.2 G | 5.2 G |
| Fiber, total dietary | 0.6 G | 5.4 G | 5.4 G |
| Calcium, Ca | 18 MG | 161 MG | 161 MG |
| Iron, Fe | 0.43 MG | 3.1 MG | 3.1 MG |
| Potassium, K | 190 MG | 189 MG | 189 MG |
| Sodium, Na | 845 MG | 440 MG | 440 MG |
| Cholesterol | 13 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 3.5 G | 0.72 G | 0.72 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.