BUTTERED SPLIT TOP WHEAT BREAD vs ROSEMARY SOURDOUGH [tilde]WITH OLIVE OIL[tilde]
Nutrition comparison per 100 g serving
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BUTTERED SPLIT TOP WHEAT BREAD wins in 7 out of 15 nutrient categories
BUTTERED SPLIT TOP WHEAT BREAD: 7
vs
ROSEMARY SOURDOUGH [tilde]WITH OLIVE OIL[tilde]: 6
(2 ties)
Overview
| Nutrient | BUTTERED SPLIT TOP WHEAT BREAD | ROSEMARY SOURDOUGH [tilde]WITH OLIVE OIL[tilde] | Winner |
|---|---|---|---|
| Calories | 269 cal | 281 cal | |
| Protein | 7.7 g | 10.5 g | |
| Carbs | 46.2 g | 52.6 g | |
| Fat | 3.9 g | 2.6 g | |
| Fiber | 3.8 g | 1.8 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | BUTTERED SPLIT TOP WHEAT BREAD | ROSEMARY SOURDOUGH [tilde]WITH OLIVE OIL[tilde] | Winner |
|---|---|---|---|
| Folate, total | 81 UG | 105 UG | |
| Niacin | 4.2 MG | 3.5 MG | |
| Riboflavin | 0.4 MG | 0.3 MG | |
| Thiamin | 0 MG | 1 MG | |
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
Minerals
| Mineral | BUTTERED SPLIT TOP WHEAT BREAD | ROSEMARY SOURDOUGH [tilde]WITH OLIVE OIL[tilde] | Winner |
|---|---|---|---|
| Calcium, Ca | 115 MG | 0 MG | |
| Iron, Fe | 3.1 MG | 3.2 MG | |
| Potassium, K | 96 MG | 0 MG | |
| Sodium, Na | 442 MG | 526 MG |