Bread, with raisins, toasted: multigrain vs whole wheat USDA FDC 2707779 vs 2707717
Per 100 g, multigrain reports 13.6 g protein, while whole wheat reports 9.5 g protein.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2707779
Bread, multigrain, with raisins, toasted
Check this record in FoodData Central ↗Record B · FDC 2707717
Bread, whole wheat, with raisins, toasted
Check this record in FoodData Central ↗Highlighted difference
Protein at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
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13.6 g -
9.5 g
Shared basis: 100 g · g
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Bread, multigrain, with raisins, toasted | B · Bread, whole wheat, with raisins, toasted | Difference |
|---|---|---|---|
| Calories | 295 kcal | 319 kcal | B +24 kcal |
| ProteinMaterial difference | 13.6 g | 9.5 g | A +4.1 g |
| Total fat | 4.2 g | 4.6 g | B +0.3 g |
| CarbohydrateMaterial difference | 51.6 g | 61.9 g | B +10.3 g |
| Dietary fiber | 7.8 g | 7.2 g | A +0.6 g |
| Total sugarsMaterial difference | 13.5 g | 21.4 g | B +7.9 g |
| SodiumMaterial difference | 359 mg | 528 mg | B +169 mg |
| Saturated fat | 0.9 g | 1.6 g | B +0.8 g |
| Potassium | 309 mg | 354 mg | B +45 mg |
| Calcium | 109 mg | 65 mg | A +44 mg |
| Iron | 2.7 mg | 2.4 mg | A +0.2 mg |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
The material primary-nutrient differences run in both directions: A is higher on 1, while B is higher on 3.
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record A
Record A reports 295 kcal, compared with 319 kcal in the other record—a difference of 24 kcal.
Which reports more protein?
Record A
Record A reports 13.6 g, compared with 9.5 g in the other record—a difference of 4.1 g.
Which reports more fiber?
Record A
Record A reports 7.8 g, compared with 7.2 g in the other record—a difference of 0.6 g.
Which reports less sodium?
Record A
Record A reports 359 mg, compared with 528 mg in the other record—a difference of 169 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Yeast breads,” but the topic label is broad. Record A is “Bread, multigrain, with raisins, toasted.” Record B is “Bread, whole wheat, with raisins, toasted.” Feast paired them because their contrast-neutral food identities are an exact match, not merely because they share a generic category.
The controlled name parser found 1 interpretable distinction. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Grain wording | No matching controlled term in the source name | whole-grain or whole-wheat wording |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 33 g. Record B uses USDA reference amount at 33 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The representative amounts do not cross Feast’s material portion-difference threshold of both 15 grams and 20%. They are still separate source measures, so the 100-gram table remains the appropriate place for an equal-weight comparison.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- USDA reference amount33 g
- 1 small or thin/very thin slice22 g
- 1 medium or regular slice33 g
- 1 large or thick slice39 g
- 1 slice, crust not eaten15 g
- 1 slice, snack-size9 g
Record B measures
- 1 large or thick slice39 g
- USDA reference amount33 g
- 1 small or thin/very thin slice22 g
- 1 medium or regular slice33 g
- 1 slice, crust not eaten15 g
- 1 slice, snack-size9 g
One shared household label
1 medium or regular slice: 33 g in A vs 33 g in B
Here the household label and listed gram weight match at displayed precision, so this particular table is also an equal-mass comparison. The values remain specific to these two source records, not a universal weight for every 1 medium or regular slice.
| Nutrient | A · 33 g | B · 33 g |
|---|---|---|
| Calories | 97 kcal | 105 kcal |
| Protein | 4.5 g | 3.1 g |
| Dietary fiber | 2.6 g | 2.4 g |
| Sodium | 118 mg | 174 mg |
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Bread, multigrain, with raisins. Record B’s include Bread, whole wheat, with raisins. Ingredient-code overlap is 0%, and normalized listed-input-weight variation is 100%.
Record A · 1 coded input
Bread, multigrain, with raisins, toasted
- Bread, multigrain, with raisinsIngredient code 51601210100% of listed input weight
Record B · 1 coded input
Bread, whole wheat, with raisins, toasted
- Bread, whole wheat, with raisinsIngredient code 51300210100% of listed input weight
0 shared coded inputs
The two listed formulations do not share an ingredient code in this source extract. Shared codes can still carry different listed weights.
1 A-only and 1 B-only coded inputs
A-only entries include Bread, multigrain, with raisins. B-only entries include Bread, whole wheat, with raisins.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across 1 documented description dimension, while the listed formulations show 0% ingredient-code overlap and 100% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 2 exact records behind Bread, multigrain, with raisins, toasted versus Bread, whole wheat, with raisins, toasted. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Bread, multigrain, with raisins, toasted is higher in protein per 100 g
Bread, multigrain, with raisins, toasted reports 13.6 g versus 9.5 g for Bread, whole wheat, with raisins, toasted: a 4.1 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThese listed servings have equal weights
2 listed servings each weigh 33 g
The 2 records with a listed serving weight on this page each use 33 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.
Record identity is part of the estimate
Distinguish “Bread, multigrain, with raisins, toasted” from “Bread, whole wheat, with raisins, toasted”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Bread, multigrain, with raisins, toasted versus Bread, whole wheat, with raisins, toasted, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Bread, multigrain, with raisins, toasted is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record Bread, whole wheatBread, whole wheat, with raisins, toasted is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Put the observed spread in corpus context Protein: density and serving contextIn this page’s records, protein runs from 9.5 g in Bread, whole wheat, with raisins, toasted to 13.6 g in Bread, multigrain, with raisins, toasted, all per 100 g.
Follow this evidence path Test a nearby record choice Bread, multigrain, with raisins vs Bread, whole wheat, with raisins, toastedBread, whole wheat, with raisins, toasted is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus toasted; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Bread, multigrain, with raisins, toasted vs Bread, whole wheat, with raisinsBread, multigrain, with raisins, toasted is held as one side of the comparison. The explicit record-description contrast is Preparation wording: toasted versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.
Follow this evidence path 2 context records in this source topic Yeast breadsBread, multigrain, with raisins, toasted and Bread, whole wheat, with raisins, toasted belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path Put the observed spread in corpus context Calcium: density and serving contextIn this page’s records, calcium runs from 65 mg in Bread, whole wheat, with raisins, toasted to 109 mg in Bread, multigrain, with raisins, toasted, all per 100 g.
Follow this evidence path