SIRLOIN PHILLY STEAK vs. ENGLISH TOASTING SANDWICH BREAD vs. THE BAKERY, SOURDOUGH BREAD
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.
SIRLOIN PHILLY STEAK has the most protein of the foods compared, at 19.4 g per 100g.
| Nutrient | SIRLOIN PHILLY STEAK | ENGLISH TOASTING SANDWICH BREAD | THE BAKERY, SOURDOUGH BREAD |
|---|---|---|---|
| Protein | 19.4 G | 8.2 G | 8.2 G |
| Total lipid (fat) | 18.4 G | 2 G | 3.1 G |
| Carbohydrate, by difference | 0 G | 46.9 G | 46.9 G |
| Energy | 245 KCAL | 245 KCAL | 245 KCAL |
| Total Sugars | 0 G | 2 G | 0 G |
| Fiber, total dietary | 0 G | 2 G | 2 G |
| Calcium, Ca | 0 MG | 122 MG | 82 MG |
| Iron, Fe | 1.8 MG | 2.9 MG | 2.9 MG |
| Potassium, K | 306 MG | - | - |
| Sodium, Na | 173 MG | 347 MG | 469 MG |
| Cholesterol | 66 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 0 G | 0 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.