Waffle, gluten free vs. Pancakes, plain, reduced fat vs. French toast, gluten free
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.
French toast, gluten free has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | Waffle, gluten free | Pancakes, plain, reduced fat | French toast, gluten free |
|---|---|---|---|
| Protein | 2.7 G | 7.6 G | 7.8 G |
| Total lipid (fat) | 8.8 G | 9.7 G | 12.2 G |
| Carbohydrate, by difference | 43 G | 36.1 G | 30.6 G |
| Energy | 263 KCAL | 264 KCAL | 264 KCAL |
| Total Sugars | 1.7 G | 7.2 G | 9.2 G |
| Fiber, total dietary | 1.4 G | 2.2 G | 2.2 G |
| Calcium, Ca | 40 MG | 211 MG | 106 MG |
| Iron, Fe | 0.63 MG | 1.5 MG | 2 MG |
| Potassium, K | 124 MG | 178 MG | 114 MG |
| Sodium, Na | 505 MG | 519 MG | 300 MG |
| Cholesterol | 0 MG | 68 MG | 177 MG |
| Fatty acids, total saturated | 0.78 G | 2.7 G | 3.3 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.