WHOLE GRAIN SOFT & CHEWY BAGELS, WHOLE GRAIN vs. WHOLE GREEN BEANS
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 SOFT & CHEWY BAGELS, WHOLE GRAIN has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | WHOLE GRAIN SOFT & CHEWY BAGELS, WHOLE… | WHOLE GREEN BEANS |
|---|---|---|
| Protein | 6.3 G | 1.2 G |
| Total lipid (fat) | 10.1 G | 0 G |
| Carbohydrate, by difference | 46.8 G | 6.1 G |
| Energy | 304 KCAL | 37 KCAL |
| Total Sugars | 5.1 G | 2.4 G |
| Fiber, total dietary | 2.5 G | 2.4 G |
| Calcium, Ca | 51 MG | 37 MG |
| Iron, Fe | 0.76 MG | 0.49 MG |
| Potassium, K | 139 MG | 183 MG |
| Sodium, Na | 519 MG | 0 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 5.1 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.63 G | 0 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.