THIN PIZZA CRUST vs. ULTRA THIN & CRISPY PIZZA CRUSTS vs. TAKE & BAKE GARLIC 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.
THIN PIZZA CRUST has the most protein of the foods compared, at 8.5 g per 100g.
| Nutrient | THIN PIZZA CRUST | ULTRA THIN & CRISPY PIZZA CRUSTS | TAKE & BAKE GARLIC BREAD |
|---|---|---|---|
| Protein | 8.5 G | 8.5 G | 7 G |
| Total lipid (fat) | 5.3 G | 5.3 G | 7.9 G |
| Carbohydrate, by difference | 55.3 G | 55.3 G | 47.4 G |
| Energy | 298 KCAL | 298 KCAL | 298 KCAL |
| Total Sugars | 2.1 G | 2.1 G | 1.8 G |
| Fiber, total dietary | 2.1 G | 2.1 G | 1.8 G |
| Calcium, Ca | 85 MG | 85 MG | 18 MG |
| Iron, Fe | 3.1 MG | 3.1 MG | 3.5 MG |
| Sodium, Na | 74 MG | 74 MG | 561 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 3.5 G |
| Vitamin D (D2 + D3), International Units | - | - | 0 IU |
| Sugars, added | - | - | 1.8 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.