Pizza: whole-grain or whole-wheat vs thin crust USDA FDC 2708692 vs 2708678
Per 100 g, whole-grain or whole-wheat reports 3.5 g dietary fiber, while thin crust reports 1.2 g dietary fiber.
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 2708692
Pizza, cheese and vegetables, whole wheat thick crust
Check this record in FoodData Central ↗Record B · FDC 2708678
White pizza, cheese, with vegetables, thin crust
Check this record in FoodData Central ↗Highlighted difference
Total fat 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.
-
9.3 g -
11.7 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 · Pizza, cheese and vegetables, whole wheat… | B · White pizza, cheese, with vegetables, thin… | Difference |
|---|---|---|---|
| Calories | 231 kcal | 241 kcal | B +10 kcal |
| Protein | 9.7 g | 10.1 g | B +0.4 g |
| Total fatMaterial difference | 9.3 g | 11.7 g | B +2.4 g |
| CarbohydrateMaterial difference | 28.7 g | 23.6 g | A +5.1 g |
| Dietary fiberMaterial difference | 3.5 g | 1.2 g | A +2.3 g |
| Total sugars | 3.6 g | 2.9 g | A +0.7 g |
| Sodium | 498 mg | 466 mg | A +32 mg |
| Saturated fatMaterial difference | 3 g | 4.3 g | B +1.3 g |
| Potassium | 188 mg | 131 mg | A +57 mg |
| Calcium | 183 mg | 226 mg | B +43 mg |
| Iron | 2.7 mg | 2 mg | A +0.7 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 2, while B is higher on 1.
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 231 kcal, compared with 241 kcal in the other record—a difference of 10 kcal.
Which reports more protein?
Record B
Record B reports 10.1 g, compared with 9.7 g in the other record—a difference of 0.4 g.
Which reports more fiber?
Record A
Record A reports 3.5 g, compared with 1.2 g in the other record—a difference of 2.3 g.
Which reports less sodium?
Record B
Record B reports 466 mg, compared with 498 mg in the other record—a difference of 32 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Pizza,” but the topic label is broad. Record A is “Pizza, cheese and vegetables, whole wheat thick crust.” Record B is “White pizza, cheese, with vegetables, thin crust.” Feast paired them because their contrast-neutral food identities are closely related (75% token overlap after controlled modifiers are set aside), not merely because they share a generic category.
The controlled name parser found 2 interpretable distinctions. 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 | whole-grain or whole-wheat wording | No matching controlled term in the source name |
| Crust wording | thick crust | thin crust |
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 298 g. Record B uses USDA reference amount at 212 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 two representative amounts differ by 86 g (29% of the larger amount). This is why the main table holds mass at 100 g. After selecting the closer description, use its household measure or a gram estimate for the amount actually eaten.
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
- 1 piece, NFS149 g
- 1 piece, small pizza94 g
- 1 piece, medium pizza104 g
- 1 piece, large pizza149 g
- 1 piece, extra-large pizza155 g
- 1 personal size pizza (5-7" diameter)240 g
- 1 small pizza (8-10" diameter)566 g
- 1 medium pizza (11-12" diameter)828 g
Record B measures
- 1 piece, NFS106 g
- 1 piece, small pizza72 g
- 1 piece, medium pizza76 g
- 1 piece, large pizza106 g
- 1 piece, extra-large pizza122 g
- 1 personal size pizza (5-7" diameter)157 g
- 1 small pizza (8-10" diameter)435 g
- 1 medium pizza (11-12" diameter)609 g
One shared household label
1 medium pizza (11-12" diameter): 828 g in A vs 609 g in B
The household label matches, but the source gram weights differ. These values scale each record by its own listed grams; they are practical portion context, not an equal-mass comparison.
| Nutrient | A · 828 g | B · 609 g |
|---|---|---|
| Calories | 1,913 kcal | 1,468 kcal |
| Protein | 80.1 g | 61.5 g |
| Dietary fiber | 29 g | 7.3 g |
| Sodium | 4,123 mg | 2,838 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, Italian, Cheese, mozzarella, low moisture, part-skim, Sauce, pasta, spaghetti/marinara, ready-to-serve, Olives, ripe, canned (small-extra large). Record B’s include Bread, Italian, Cheese, mozzarella, low moisture, part-skim, Cheese, ricotta, whole milk, Olives, ripe, canned (small-extra large). Ingredient-code overlap is 60%, and normalized listed-input-weight variation is 21%.
Record A · 8 coded inputs
Pizza, cheese and vegetables, whole wheat thick crust
- Bread, ItalianIngredient code 18033 · open source index47.2% of listed input weight
- Cheese, mozzarella, low moisture, part-skimIngredient code 1029 · open source index17.4% of listed input weight
- Sauce, pasta, spaghetti/marinara, ready-to-serveIngredient code 6931 · open source index10.4% of listed input weight
- Olives, ripe, canned (small-extra large)Ingredient code 9193 · open source index5.6% of listed input weight
- Onions, cooked, boiled, drained, without saltIngredient code 11283 · open source index5.6% of listed input weight
- Peppers, sweet, green, cooked, boiled, drained, without saltIngredient code 11334 · open source index5.6% of listed input weight
- Wheat bran, crudeIngredient code 20077 · open source index4.9% of listed input weight
- Olive oilIngredient code 82104000 · open source index3.5% of listed input weight
Record B · 8 coded inputs
White pizza, cheese, with vegetables, thin crust
- Bread, ItalianIngredient code 18033 · open source index41.7% of listed input weight
- Cheese, mozzarella, low moisture, part-skimIngredient code 1029 · open source index20.8% of listed input weight
- Cheese, ricotta, whole milkIngredient code 1036 · open source index12.5% of listed input weight
- Olives, ripe, canned (small-extra large)Ingredient code 9193 · open source index6.7% of listed input weight
- Onions, cooked, boiled, drained, without saltIngredient code 11283 · open source index6.7% of listed input weight
- Peppers, sweet, green, cooked, boiled, drained, without saltIngredient code 11334 · open source index6.7% of listed input weight
- Olive oilIngredient code 82104000 · open source index4.2% of listed input weight
- Garlic, rawIngredient code 11215 · open source index0.8% of listed input weight
6 shared coded inputs
The largest shared entries include Bread, Italian, Cheese, mozzarella, low moisture, part-skim, Olives, ripe, canned (small-extra large), Onions, cooked, boiled, drained, without salt, Peppers, sweet, green, cooked, boiled, drained, without salt. Shared codes can still carry different listed weights.
2 A-only and 2 B-only coded inputs
A-only entries include Sauce, pasta, spaghetti/marinara, ready-to-serve, Wheat bran, crude. B-only entries include Cheese, ricotta, whole milk, Garlic, raw.
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.
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
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 2 documented description dimensions, while the listed formulations show 60% ingredient-code overlap and 21% 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 Pizza, cheese and vegetables, whole wheat thick crust versus White pizza, cheese, with vegetables, thin crust. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
White pizza, cheese, with vegetables, thin crust is higher in total fat per 100 g
White pizza, cheese, with vegetables, thin crust reports 11.7 g versus 9.3 g for Pizza, cheese and vegetables, whole wheat thick crust: a 2.4 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
White pizza, cheese, with vegetables, thin crust is denser; Pizza, cheese and vegetables, whole wheat thick crust is higher in its source amount
White pizza, cheese, with vegetables, thin crust reports 11.7 g per 100 g and 24.8 g in USDA source amount (212 g). Pizza, cheese and vegetables, whole wheat thick crust reports a lower 9.3 g per 100 g but a higher 27.7 g in USDA source amount (298 g).
Record identity is part of the estimate
Distinguish “Pizza, cheese and vegetables, whole wheat thick crust” from “White pizza, cheese, with vegetables, thin crust”
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 Pizza, cheese and vegetables, whole wheat thick crust versus White pizza, cheese, with vegetables, thin crust, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Pizza, cheese and vegetables, whole wheat thick crust 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 White pizza cheeseWhite pizza, cheese, with vegetables, thin crust is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Test a nearby record choice Pizza, cheese and vegetables, whole wheat thick crust vs Pizza, cheese, with vegetables, from frozen, thin crustPizza, cheese and vegetables, whole wheat thick crust is held as one side of the comparison. The explicit record-description contrast is Source form: No matching controlled term in the source name versus frozen; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Pizza, cheese, with vegetables, from restaurant or fast food, medium crust vs White pizza, cheese, with vegetables, thin crustWhite pizza, cheese, with vegetables, thin crust is held as one side of the comparison. The explicit record-description contrast is Source context: restaurant or fast food versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.
Follow this evidence path A formulation detail that separates records Cheese, ricotta, whole milkUSDA input 1036 appears in 1 of 2 context records; its summed listed input weight spans 15–15 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path A formulation detail that separates records Garlic, rawUSDA input 11215 appears in 1 of 2 context records; its summed listed input weight spans 1–1 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path 2 context records in this source topic PizzaPizza, cheese and vegetables, whole wheat thick crust and White pizza, cheese, with vegetables, thin crust 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