WHOLE GRAIN BREAD vs. WHOLE GRAIN SOURDOUGH 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.
WHOLE GRAIN BREAD has the most protein of the foods compared, at 10.8 g per 100g.
| Nutrient | WHOLE GRAIN BREAD | WHOLE GRAIN SOURDOUGH BREAD |
|---|---|---|
| Protein | 10.8 G | 8.1 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 54 G | 56.8 G |
| Energy | 270 KCAL | 270 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 2.7 G | 2.7 G |
| Calcium, Ca | 54 MG | 162 MG |
| Sodium, Na | 838 MG | 703 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0 G |
| Iron, Fe | - | 1.9 MG |
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.