Bagel vs Bread (Whole Wheat)
· Source: USDA FoodData Central
Nutrition Comparison per 100g
Grains vs Grains
Side-by-Side Nutrition Facts
Macronutrient Breakdown
Bagel
Bread (Whole Wheat)
Nutrition Quick Facts (per 100g)
Bagel
- Calories257 kcal
- Protein10g
- Total Fat1.6g
- Carbohydrates50.5g
- Dietary Fiber2.3g
- Sugar5.6g
- Vitamin C0.1mg
- Calcium73mg
- Iron3.7mg
- Potassium100mg
Bread (Whole Wheat)
- Calories247 kcal
- Protein13g
- Total Fat3.4g
- Carbohydrates41.3g
- Dietary Fiber7g
- Sugar6g
- Vitamin C0mg
- Calcium107mg
- Iron3.6mg
- Potassium254mg
About This Data
Nutrition data is sourced from the USDA FoodData Central SR Legacy database, the authoritative reference for nutrient composition of foods sold and consumed in the United States. All values are per 100g of the raw food item unless otherwise noted.
Actual nutritional content may vary based on preparation method (raw vs. cooked, boiled vs. fried), agricultural growing conditions, brand, and serving size. The USDA data represents typical values averaged across many samples. For precise dietary tracking, weigh your food and use a certified nutrition database.
Bagel vs Bread (Whole Wheat) — Key Takeaway
Bagel and Bread (Whole Wheat) are similar in calories — 257 kcal vs 247 kcal per 100g — making either a comparable choice for calorie tracking. Both foods offer similar protein content — 10g for Bagel and 13g for Bread (Whole Wheat) per 100g — so either can support muscle maintenance goals equally well. Their fat contents are close: 1.6g in Bagel versus 3.4g in Bread (Whole Wheat) per 100g, so fat is unlikely to be a deciding factor when choosing between them. Bread (Whole Wheat) is the better source of dietary fiber with 7g per 100g, versus 2.3g in Bagel. Fiber supports digestive health and helps maintain satiety. Neither food has a clear overall advantage — they are evenly matched across the 10 nutritional categories analyzed. The best choice depends on your specific dietary goals, cooking preferences, and how each food fits into your daily meal plan.
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