Which has more protein, Bread, white, commercially prepared or Cookies, oatmeal, soft, with raisins?

Bread, white, commercially prepared has more protein at 9.43g per 100g, compared to 5.79g for Cookies, oatmeal, soft, with raisins.

Which has more calories, Bread, white, commercially prepared or Cookies, oatmeal, soft, with raisins?

Cookies, oatmeal, soft, with raisins has more calories at 430 kcal per 100g, compared to 270 kcal for Bread, white, commercially prepared.

Is Bread, white, commercially prepared healthier than Cookies, oatmeal, soft, with raisins?

Based on vitamin and mineral density, Bread, white, commercially prepared scores higher in more nutrients per 100g. However, the "healthier" choice depends on your specific nutritional needs.

Bread vs Cookies

Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods

Bread, white, commercially prepared is higher in more vitamins & minerals

Calories (kcal)

Bread 270

Cookies 430

Protein (g)

Bread 9.43

Cookies 5.79

Carbs (g)

Bread 49.2

Cookies 69.6

Fat (g)

Bread 3.59

Cookies 14.3

Fiber (g)

Bread 2.30

Cookies 3.30

Quick answers

Which has more protein?

Bread, white, commercially prepared — 9.43g vs 5.79g per 100g.

Which has fewer calories?

Bread, white, commercially prepared — 270 vs 430 kcal per 100g.

Which is more nutrient-dense?

Bread, white, commercially prepared scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.

Full Nutrition Comparison

All values per 100g edible portion. Green = Food A higher · Blue = Food B higher

Nutrient	Bread	Cookies	Diff
Energy
Energy	270 kcal	430 kcal	-37%
Macronutrients
Water	35.7 g	8.85 g	+303%
Protein	9.43 g	5.79 g	+63%
Total lipid (fat)	3.59 g	14.3 g	-75%
Carbohydrate, by difference	49.2 g	69.6 g	-29%
Fiber, total dietary	2.30 g	3.30 g	-30%
Sugars, Total	5.34 g	34.8 g	-85%
Fats & Fatty Acids
Fatty acids, total saturated	0.821 g	4.78 g	-83%
Fatty acids, total monounsaturated	0.717 g	4.00 g	-82%
Fatty acids, total trans	0.035 g	0.040 g	-12%
Vitamins
Thiamin (Vitamin B1)	0.507 mg	0.295 mg	+72%
Riboflavin (Vitamin B2)	0.240 mg	0.218 mg	+10%
Niacin (Vitamin B3)	4.76 mg	2.11 mg	+126%
Pantothenic acid (Vitamin B5)	0.548 mg	0.400 mg	+37%
Vitamin B-6 — Pyridoxine	0.092 mg	0.070 mg	+31%
Biotin (Vitamin B7)	—	34.0 ug
Vitamin E (alpha-tocopherol)	—	2.69 mg
Vitamin K2 — Menaquinone-4 (MK-4)	—	0 ug
Minerals
Calcium, Ca	211 mg	29.0 mg	+628%
Iron, Fe	3.36 mg	2.28 mg	+47%
Magnesium, Mg	26.9 mg	32.4 mg	-17%
Phosphorus, P	113 mg	111 mg	+2%
Potassium, K	117 mg	245 mg	-52%
Sodium, Na	477 mg	314 mg	+52%
Zinc, Zn	0.880 mg	0.620 mg	+42%
Copper, Cu	0.124 mg	0.141 mg	-12%
Manganese, Mn	0.632 mg	0.755 mg	-16%
Selenium, Se	23.2 ug	6.00 ug	+287%
Other Nutrients
Energy (Atwater General Factors)	267 kcal	430 kcal	-38%
Energy (Atwater Specific Factors)	270 kcal	—
Energy	1130 kj	1800 kj	-37%
Nitrogen	1.51 g	0.930 g	+62%
Total fat (NLEA)	3.45 g	13.7 g	-75%
Ash	2.10 g	1.44 g	+46%
Carbohydrate, by summation	44.8 g	67.9 g	-34%
Sucrose	0 g	15.1 g	-100%
Glucose	1.44 g	7.58 g	-81%
Fructose	2.28 g	11.1 g	-79%
Lactose	0.060 g	0 g
Maltose	1.56 g	1.01 g	+54%
Galactose	0 g	0 g	=
Starch	37.2 g	29.8 g	+25%
Betaine	31.0 mg	—
Vitamin E — Beta-Tocopherol (β-Tocopherol)	—	0.220 mg
Vitamin E — Gamma-Tocopherol (γ-Tocopherol)	—	5.27 mg
Vitamin E — Delta-Tocopherol (δ-Tocopherol)	—	2.40 mg
Vitamin E — Alpha-Tocotrienol (α-Tocotrienol)	—	0.800 mg
Vitamin E — Beta-Tocotrienol (β-Tocotrienol)	—	0.380 mg
Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol)	—	0.510 mg
Vitamin E — Delta-Tocotrienol (δ-Tocotrienol)	—	0 mg
Vitamin K1 — Phylloquinone	—	17.1 ug
Vitamin K (Dihydrophylloquinone — K1 reduced form)	—	0 ug
SFA 4:0 (Butyric acid)	0.004 g	0.011 g	-64%
SFA 6:0 (Caproic acid)	0.001 g	0 g
SFA 8:0 (Caprylic acid)	0.006 g	0.014 g	-57%
SFA 10:0 (Capric acid)	0.005 g	0.011 g	-55%
SFA 11:0 (Undecanoic acid)	0 g	0 g	=
SFA 12:0 (Lauric acid)	0.013 g	0.074 g	-82%
SFA 14:0 (Myristic acid)	0.014 g	0.064 g	-78%
SFA 15:0 (Pentadecanoic acid)	0.004 g	0.005 g	-20%
SFA 16:0 (Palmitic acid)	0.493 g	2.23 g	-78%
SFA 17:0 (Margaric acid)	0.005 g	0.014 g	-64%
SFA 18:0 (Stearic acid)	0.252 g	2.25 g	-89%
SFA 20:0 (Arachidic acid)	0.010 g	0.048 g	-79%
SFA 22:0 (Behenic acid)	0.010 g	0.038 g	-74%
SFA 24:0 (Lignoceric acid)	0.004 g	0.016 g	-75%
MUFA 14:1 c	0.001 g	0 g
MUFA 15:1 (Pentadecenoic acid)	0 g	0 g	=
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis)	0.021 g	0.019 g	+11%
MUFA 17:1 (Heptadecenoic acid)	0.002 g	0.005 g	-60%
MUFA 17:1 c	0.002 g	0.005 g	-60%
MUFA 18:1 c (Omega-9, Oleic acid — cis)	0.682 g	3.90 g	-83%
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid)	0.011 g	—
MUFA 20:1 c	0.011 g	0.068 g	-84%
MUFA 22:1 c (Omega-9, Erucic acid — cis)	0 g	0.004 g	-100%
MUFA 22:1 n-9	—	0.004 g
MUFA 24:1 c (Omega-9, Nervonic acid — cis)	0 g	0.003 g	-100%
Fatty acids, total polyunsaturated	1.87 g	4.89 g	-62%
PUFA 18:2 c	1.67 g	4.22 g	-60%
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid)	1.67 g	4.21 g	-60%
PUFA 18:2 CLAs	0.002 g	0.006 g	-67%
PUFA 18:3 c	0.200 g	0.657 g	-70%
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid)	0.200 g	0.632 g	-68%
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid)	0 g	0.025 g	-100%
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid)	0 g	0 g	=
PUFA 20:2 c	0.002 g	0.004 g	-50%
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid)	0.002 g	0.004 g	-50%
PUFA 20:3 c	0 g	0 g	=
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid)	0 g	0 g	=
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid)	0 g	0 g	=
PUFA 20:3 n-9 (Omega-9, Mead acid)	—	0 g
PUFA 20:4 (Omega-6, Arachidonic acid family)	0.002 g	0.007 g	-71%
PUFA 20:4c	0.002 g	0.007 g	-71%
PUFA 20:5c	0.002 g	0.004 g	-50%
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid)	0.002 g	0.004 g	-50%
PUFA 22:2 (Docosadienoic acid)	0 g	0 g	=
PUFA 22:5 c	0 g	0 g	=
PUFA 22:4 (Omega-6, Adrenic acid)	0.004 g	0 g
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid)	0 g	0 g	=
PUFA 22:6 c	0 g	0.001 g	-100%
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid)	0 g	0.001 g	-100%
Fatty acids, total trans-monoenoic	0.028 g	0.020 g	+40%
TFA 16:1 t	0.001 g	0 g
TFA 18:1 t	0.027 g	0.020 g	+35%
TFA 22:1 t	0 g	0 g	=
Fatty acids, total trans-dienoic	0.007 g	0.020 g	-65%
TFA 18:2 t not further defined	0.007 g	0.020 g	-65%
Fatty acids, total trans-polyenoic	—	0 g
TFA 18:3 t	—	0 g
Daidzein	0.064 mg	—
Genistein	0.126 mg	—
Choline
Choline from glycerophoshocholine	3.70 mg	—
Choline from phosphatidylcholine	2.30 mg	—
Choline from phosphocholine	0.100 mg	—
Choline from sphingomyelin	0 mg	—
Free Choline	8.60 mg	—
Total Choline	15.0 mg	—
Iodine
Iodine mcg/100gB	1.80 mcg	—
Fluoride
Mean mcg/100g **	48.9 mg	—
Isoflavones
Total isoflavones	0.189 mg	—
Purines
Purine, adenine	5.00 mg	—
Purine, guanine	6.30 mg	—
Purine, hypoxanthine	0 mg	—
Purine, xanthine	0.900 mg	—
Purines, total	12.2 mg	—

* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.

Bread, white, commercially prepared nutrition facts Cookies, oatmeal, soft, with raisins nutrition facts Compare other foods →

Dig deeper — biggest differences

Calcium, Ca +628% in Bread, white, commercially prepared Selenium, Se +287% in Bread, white, commercially prepared Niacin (Vitamin B3) +126% in Bread, white, commercially prepared Thiamin (Vitamin B1) +72% in Bread, white, commercially prepared

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