WHOLE TOMATOES vs. WHOLE WHEAT ENGLISH MUFFINS, WHOLE WHEAT
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 WHEAT ENGLISH MUFFINS, WHOLE WHEAT has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | WHOLE TOMATOES | WHOLE WHEAT ENGLISH MUFFINS, WHOLE WHEAT |
|---|---|---|
| Protein | 0.83 G | 10.5 G |
| Total lipid (fat) | 0 G | 2.6 G |
| Carbohydrate, by difference | 5 G | 40.4 G |
| Energy | 21 KCAL | 211 KCAL |
| Total Sugars | 3.3 G | 1.8 G |
| Fiber, total dietary | 0.8 G | 5.3 G |
| Calcium, Ca | 17 MG | 70 MG |
| Iron, Fe | 0.58 MG | 2.5 MG |
| Potassium, K | 240 MG | - |
| Sodium, Na | 198 MG | 333 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.