White pizza, cheese: thin vs with vegetables thick USDA FDC 2708676 vs 2708679
Per 100 g, thin reports 13.7 g total fat, while with vegetables thick reports 10.1 g total fat.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record B · FDC 2708679
White pizza, cheese, with vegetables, thick crust
Check this record in FoodData Central ↗Highlighted difference
Calories 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.
- White pizza, cheese, thin crust 285 kcal
285 kcal -
244 kcal
Shared basis: 100 g · kcal
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 · White pizza, cheese, thin crust | B · White pizza, cheese, with vegetables, thick… | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 285 kcal | 244 kcal | A +41 kcal |
| ProteinMaterial difference | 12.4 g | 10 g | A +2.4 g |
| Total fatMaterial difference | 13.7 g | 10.1 g | A +3.6 g |
| Carbohydrate | 27.6 g | 27.8 g | B +0.2 g |
| Dietary fiber | 1.1 g | 1.3 g | B +0.2 g |
| Total sugars | 3 g | 3.2 g | B +0.2 g |
| Sodium | 521 mg | 492 mg | A +29 mg |
| Saturated fatMaterial difference | 5.2 g | 3.7 g | A +1.6 g |
| Potassium | 135 mg | 129 mg | A +6 mg |
| Calcium | 272 mg | 205 mg | A +67 mg |
| Iron | 1.9 mg | 2.2 mg | B +0.3 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
Every material primary-nutrient difference on this page is numerically higher in A (3 of 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 B
Record B reports 244 kcal, compared with 285 kcal in the other record—a difference of 41 kcal.
Which reports more protein?
Record A
Record A reports 12.4 g, compared with 10 g in the other record—a difference of 2.4 g.
Which reports more fiber?
Record B
Record B reports 1.3 g, compared with 1.1 g in the other record—a difference of 0.2 g.
Which reports less sodium?
Record B
Record B reports 492 mg, compared with 521 mg in the other record—a difference of 29 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 “White pizza, cheese, thin crust.” Record B is “White pizza, cheese, with vegetables, thick 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 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 |
|---|---|---|
| Crust wording | thin crust | thick 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 184 g. Record B uses USDA reference amount at 312 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 128 g (41% 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, NFS92 g
- 1 piece, small pizza63 g
- 1 piece, medium pizza66 g
- 1 piece, large pizza92 g
- 1 piece, extra-large pizza106 g
- 1 personal size pizza (5-7" diameter)136 g
- 1 small pizza (8-10" diameter)377 g
- 1 medium pizza (11-12" diameter)528 g
Record B measures
- 1 piece, NFS155 g
- 1 piece, small pizza105 g
- 1 piece, medium pizza111 g
- 1 piece, large pizza155 g
- 1 piece, extra-large pizza162 g
- 1 personal size pizza (5-7" diameter)256 g
- 1 small pizza (8-10" diameter)632 g
- 1 medium pizza (11-12" diameter)886 g
One shared household label
1 medium pizza (11-12" diameter): 528 g in A vs 886 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 · 528 g | B · 886 g |
|---|---|---|
| Calories | 1,505 kcal | 2,162 kcal |
| Protein | 65.5 g | 88.6 g |
| Dietary fiber | 5.8 g | 11.5 g |
| Sodium | 2,751 mg | 4,359 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, Cheese, ricotta, whole milk, Olive oil. 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 63%, and normalized listed-input-weight variation is 17%.
Record A · 5 coded inputs
White pizza, cheese, thin crust
- Bread, ItalianIngredient code 18033 · open source index52.1% of listed input weight
- Cheese, mozzarella, low moisture, part-skimIngredient code 1029 · open source index26% of listed input weight
- Cheese, ricotta, whole milkIngredient code 1036 · open source index15.6% of listed input weight
- Olive oilIngredient code 82104000 · open source index5.2% of listed input weight
- Garlic, rawIngredient code 11215 · open source index1% of listed input weight
Record B · 8 coded inputs
White pizza, cheese, with vegetables, thick crust
- Bread, ItalianIngredient code 18033 · open source index51.7% of listed input weight
- Cheese, mozzarella, low moisture, part-skimIngredient code 1029 · open source index17.2% of listed input weight
- Cheese, ricotta, whole milkIngredient code 1036 · open source index10.3% of listed input weight
- Olives, ripe, canned (small-extra large)Ingredient code 9193 · open source index5.5% of listed input weight
- Onions, cooked, boiled, drained, without saltIngredient code 11283 · open source index5.5% of listed input weight
- Peppers, sweet, green, cooked, boiled, drained, without saltIngredient code 11334 · open source index5.5% of listed input weight
- Olive oilIngredient code 82104000 · open source index3.4% of listed input weight
- Garlic, rawIngredient code 11215 · open source index0.7% of listed input weight
5 shared coded inputs
The largest shared entries include Bread, Italian, Cheese, mozzarella, low moisture, part-skim, Cheese, ricotta, whole milk, Olive oil, Garlic, raw. Shared codes can still carry different listed weights.
0 A-only and 3 B-only coded inputs
B-only entries include Olives, ripe, canned (small-extra large), Onions, cooked, boiled, drained, without salt, Peppers, sweet, green, cooked, boiled, drained, without salt.
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 1 documented description dimension, while the listed formulations show 63% ingredient-code overlap and 17% 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 White pizza, cheese, thin crust versus White pizza, cheese, with vegetables, thick 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, thin crust is higher in calories per 100 g
White pizza, cheese, thin crust reports 285 kcal versus 244 kcal for White pizza, cheese, with vegetables, thick crust: a 41 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
White pizza, cheese, thin crust is denser; White pizza, cheese, with vegetables, thick crust is higher in its source amount
White pizza, cheese, thin crust reports 285 kcal per 100 g and 524 kcal in USDA source amount (184 g). White pizza, cheese, with vegetables, thick crust reports a lower 244 kcal per 100 g but a higher 761 kcal in USDA source amount (312 g).
Record identity is part of the estimate
Distinguish “White pizza, cheese, thin crust” from “White pizza, cheese, with vegetables, thick 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 White pizza, cheese, thin crust versus White pizza, cheese, with vegetables, thick crust, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
White pizza, cheese, thin crust and White pizza, cheese, with vegetables, thick crust are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Put the observed spread in corpus context Calories: density and serving contextIn this page’s records, calories runs from 244 kcal in White pizza, cheese, with vegetables, thick crust to 285 kcal in White pizza, cheese, thin crust, all per 100 g.
Follow this evidence path A formulation detail that separates records Olives, ripe, canned (small-extra large)USDA input 9193 appears in 1 of 2 context records; its summed listed input weight spans 8–8 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 Onions, cooked, boiled, drained, without saltUSDA input 11283 appears in 1 of 2 context records; its summed listed input weight spans 8–8 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 Test a nearby record choice White pizza, cheese, with meat and vegetables, thin crust vs White pizza, cheese, with vegetables, thick crustWhite pizza, cheese, with vegetables, thick crust is held as one side of the comparison. The explicit record-description contrast is Crust wording: thin crust versus thick crust; it is a selection cue, not evidence of cause.
Follow this evidence path 2 context records in this source topic PizzaWhite pizza, cheese, thin crust and White pizza, cheese, with vegetables, thick 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 Inspect an exact record White pizza, cheese, thin crustOpen the full nutrient table, household measures, formulation inputs, and FoodData Central 2708676 citation for this exact record—not a name-level average.
Follow this evidence path