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Bread for toasting, white, made with butter vs Lye roll (with iodized salt): nutrition comparison

Per 100 g: 316 kcal for Bread for toasting, white, made with butter, versus 285 kcal for Lye roll (with iodized salt), a difference of 31 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Bread for toasting, white, made with butter

Bread and bread products100 g

Protein8.9 g 8.9 g

Fat10.4 g 10.4 g

Vitamin D0.2 µg 0.2 µg

Omega-30.1 g 0.1 g

Energy316 kcal 316 kcal

Protein−0.4 g

Fat+5.1 g

Vitamin D+0.2 µg

Omega-3−0.1 g

Energy+31 kcal

Lye roll (with iodized salt)

Bread and bread products100 g

Protein9.3 g 9.3 g

Fat5.3 g 5.3 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy285 kcal 285 kcal

Highest saturated fat content

Bread for toasting, white, made with butter contains 4.9 g more saturated fat per 100 g.

Highest fat content

Bread for toasting, white, made with butter contains 5.1 g more fat per 100 g.

Highest vitamin D content

Bread for toasting, white, made with butter contains 0.2 µg more vitamin D per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Bread for toasting, white, made with butter	Lye roll (with iodized salt)
Macronutrients
Energy	316 kcal	285 kcal
Protein	8.9 g	9.3 g
Fat	10.4 g	5.3 g
of which saturated fat	5.9 g	1 g
of which polyunsaturated	0.9 g	2 g
of which omega-3	0.1 g	0.1 g
Carbohydrates	45.7 g	48.9 g
of which sugars	2.7 g	2.2 g
Dietary fibre	2.2 g	2.3 g
Water	33.5 g	34.9 g
Alcohol	0 g	0 g
Minerals
Calcium	46 mg	57 mg
Iron	0.5 mg	0.5 mg
Magnesium	14 mg	15 mg
Phosphorus	88 mg	89 mg
Potassium	180 mg	190 mg
Sodium	540 mg	610 mg
Zinc	0.6 mg	0.6 mg
Vitamins
Vitamin D	0.2 µg	0 µg
Vitamin B12	0.1 µg	0.1 µg
Vitamin C	0 mg	0 mg
Folate	22 µg	20 µg

Bread for toasting, white, made with butter vs Lye roll (with iodized salt): nutrition comparison

Bread for toasting, white, made with butter

Lye roll (with iodized salt)

Full comparison, nutrient by nutrient

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