TANDOOR CHEF, THE ORIGINAL NAAN PIZZA, EGGPLANT vs. TANDOORI NAAN AUTHENTIC INDIAN BREAD, TANDOORI
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.
TANDOOR CHEF, THE ORIGINAL NAAN PIZZA, EGGPLANT has the most protein of the foods compared, at 11 g per 100g.
| Nutrient | TANDOOR CHEF, THE ORIGINAL NAAN PIZZA,… | TANDOORI NAAN AUTHENTIC INDIAN BREAD,… |
|---|---|---|
| Protein | 11 G | 9.3 G |
| Total lipid (fat) | 7.9 G | 4 G |
| Carbohydrate, by difference | 34.6 G | 58.7 G |
| Energy | 252 KCAL | 307 KCAL |
| Total Sugars | 3.9 G | 2.7 G |
| Fiber, total dietary | 2.4 G | 2.7 G |
| Calcium, Ca | 157 MG | 53 MG |
| Iron, Fe | 4.3 MG | 2 MG |
| Sodium, Na | 465 MG | 413 MG |
| Cholesterol | 8 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 1.3 G |
| Sugars, added | - | 1.3 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.