WHOLE GRAIN GLUTEN-FREE LOAF, WHOLE GRAIN vs. WHOLE GRAIN LOAF, WHOLE GRAIN
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 GLUTEN-FREE LOAF, WHOLE GRAIN has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | WHOLE GRAIN GLUTEN-FREE LOAF, WHOLE… | WHOLE GRAIN LOAF, WHOLE GRAIN |
|---|---|---|
| Protein | 6.7 G | 6.7 G |
| Total lipid (fat) | 7.8 G | 7.8 G |
| Carbohydrate, by difference | 44.4 G | 44.4 G |
| Energy | 267 KCAL | 267 KCAL |
| Total Sugars | 4.4 G | 4.4 G |
| Fiber, total dietary | 6.7 G | 6.7 G |
| Calcium, Ca | 89 MG | 89 MG |
| Iron, Fe | 2.4 MG | 2.4 MG |
| Potassium, K | 222 MG | 222 MG |
| Sodium, Na | 422 MG | 422 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.1 G | 1.1 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.