WHOLE GRAIN TOASTED OATS, 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 TOASTED OATS, WHOLE GRAIN has the most protein of the foods compared, at 7.9 g per 100g.
| Nutrient | WHOLE GRAIN TOASTED OATS, WHOLE GRAIN | WHOLE GREEN BEANS |
|---|---|---|
| Protein | 7.9 G | 2.4 G |
| Total lipid (fat) | 4 G | 0 G |
| Carbohydrate, by difference | 76.3 G | 7.1 G |
| Energy | 368 KCAL | 41 KCAL |
| Total Sugars | 2.6 G | 2.4 G |
| Fiber, total dietary | 10.5 G | 2.4 G |
| Calcium, Ca | 263 MG | 47 MG |
| Iron, Fe | 23.7 MG | 0.82 MG |
| Potassium, K | 395 MG | 188 MG |
| Sodium, Na | 526 MG | 0 MG |
| Sugars, added | 2.6 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.