BUTTERED SPLIT TOP WHEAT BREAD vs ROSEMARY SOURDOUGH WITH OLIVE OIL
Nutrition comparison per 100 g serving
Ad 468x60
BUTTERED SPLIT TOP WHEAT BREAD wins in 7 out of 15 nutrient categories
BUTTERED SPLIT TOP WHEAT BREAD: 7
vs
ROSEMARY SOURDOUGH WITH OLIVE OIL: 5
(3 ties)
Overview
| Nutrient | BUTTERED SPLIT TOP WHEAT BREAD | ROSEMARY SOURDOUGH WITH OLIVE OIL | Winner |
|---|---|---|---|
| Calories | 269 cal | 277 cal | |
| Protein | 7.7 g | 9.2 g | |
| Carbs | 46.2 g | 52.3 g | |
| Fat | 3.9 g | 2.3 g | |
| Fiber | 3.8 g | 1.5 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | BUTTERED SPLIT TOP WHEAT BREAD | ROSEMARY SOURDOUGH WITH OLIVE OIL | Winner |
|---|---|---|---|
| Folate, total | 81 UG | 123 UG | |
| Niacin | 4.2 MG | 4.6 MG | |
| Riboflavin | 0.4 MG | 0.3 MG | |
| Thiamin | 0 MG | 0 MG | Tie |
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
Minerals
| Mineral | BUTTERED SPLIT TOP WHEAT BREAD | ROSEMARY SOURDOUGH WITH OLIVE OIL | Winner |
|---|---|---|---|
| Calcium, Ca | 115 MG | 0 MG | |
| Iron, Fe | 3.1 MG | 2.8 MG | |
| Potassium, K | 96 MG | 0 MG | |
| Sodium, Na | 442 MG | 523 MG |