Wheat bun as ingredient in sandwiches vs. Wheat bread as ingredient in sandwiches vs. Beef as ingredient in recipes
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.
Beef as ingredient in recipes has the most protein of the foods compared, at 26.4 g per 100g.
| Nutrient | Wheat bun as ingredient in sandwiches | Wheat bread as ingredient in sandwiches | Beef as ingredient in recipes |
|---|---|---|---|
| Protein | 11.4 G | 11.4 G | 26.4 G |
| Total lipid (fat) | 4 G | 4 G | 16.5 G |
| Carbohydrate, by difference | 45.4 G | 45.4 G | 0 G |
| Energy | 264 KCAL | 264 KCAL | 261 KCAL |
| Total Sugars | 5.2 G | 5.2 G | 0 G |
| Fiber, total dietary | 5.4 G | 5.4 G | 0 G |
| Calcium, Ca | 161 MG | 161 MG | 20 MG |
| Iron, Fe | 3.1 MG | 3.1 MG | 2.5 MG |
| Potassium, K | 189 MG | 189 MG | 310 MG |
| Sodium, Na | 440 MG | 440 MG | 71 MG |
| Cholesterol | 0 MG | 0 MG | 89 MG |
| Fatty acids, total saturated | 0.72 G | 0.72 G | 6.4 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.