WHEAT BREAD PAN INTEGRAL vs. TAMARIND vs. GRADE A SOUR CREAM
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 PAN INTEGRAL has the most protein of the foods compared, at 8.9 g per 100g.
| Nutrient | WHEAT BREAD PAN INTEGRAL | TAMARIND | GRADE A SOUR CREAM |
|---|---|---|---|
| Protein | 8.9 G | 3.6 G | 3.3 G |
| Total lipid (fat) | 2.2 G | 0 G | 20 G |
| Carbohydrate, by difference | 48.9 G | 64.3 G | 3.3 G |
| Energy | 244 KCAL | 250 KCAL | 233 KCAL |
| Total Sugars | 4.4 G | 57.1 G | 3.3 G |
| Fiber, total dietary | 2.2 G | 3.6 G | 0 G |
| Calcium, Ca | 133 MG | 71 MG | 67 MG |
| Iron, Fe | 3.2 MG | 2.6 MG | 0 MG |
| Sodium, Na | 444 MG | 36 MG | 117 MG |
| Cholesterol | 0 MG | 0 MG | 83 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 13.3 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.