Frybread vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Agave, dried (Southwest) is higher in more vitamins & minerals
Calories (kcal)
Frybread 309
Agave 341
Protein (g)
Frybread 8.38
Agave 1.71
Carbs (g)
Frybread 46.0
Agave 82.0
Fat (g)
Frybread 10.1
Agave 0.690
Fiber (g)
Frybread 1.70
Agave 15.6
Quick answers
Which has more protein?
Frybread, made with lard (Apache) — 8.38g vs 1.71g per 100g.
Which has fewer calories?
Frybread, made with lard (Apache) — 309 vs 341 kcal per 100g.
Which is more nutrient-dense?
Agave, dried (Southwest) 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 | Frybread | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 309 kcal | 341 kcal | -9% |
| Macronutrients | |||
| Water | 33.1 g | 11.6 g | +184% |
| Protein | 8.38 g | 1.71 g | +390% |
| Total lipid (fat) | 10.1 g | 0.690 g | +1370% |
| Carbohydrate, by difference | 46.0 g | 82.0 g | -44% |
| Fiber, total dietary | 1.70 g | 15.6 g | -89% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.63 g | — | |
| Fatty acids, total monounsaturated | 3.50 g | — | |
| Cholesterol | 4.00 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.300 mg | |
| Thiamin (Vitamin B1) | 0.531 mg | 0.021 mg | +2429% |
| Riboflavin (Vitamin B2) | 0.264 mg | 0.644 mg | -59% |
| Niacin (Vitamin B3) | 4.34 mg | 0.870 mg | +398% |
| Pantothenic acid (Vitamin B5) | — | 0.150 mg | |
| Vitamin B-6 — Pyridoxine | 0.068 mg | 0.216 mg | -69% |
| Biotin (Vitamin B7) | 112 ug | 7.00 ug | +1500% |
| Folate, total (Vitamin B9) | 93.0 ug | 0 ug | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | — | 1.00 ug | |
| Carotene, beta | — | 11.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.090 mg | 0.760 mg | -88% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 52.0 mg | 770 mg | -93% |
| Iron, Fe | 3.43 mg | 3.64 mg | -6% |
| Magnesium, Mg | 19.0 mg | 207 mg | -91% |
| Phosphorus, P | 112 mg | 37.0 mg | +203% |
| Potassium, K | 75.0 mg | 767 mg | -90% |
| Sodium, Na | 671 mg | 14.0 mg | +4693% |
| Zinc, Zn | 0.470 mg | 12.1 mg | -96% |
| Copper, Cu | 0.096 mg | 0.189 mg | -49% |
| Manganese, Mn | 0.405 mg | 0.337 mg | +20% |
| Selenium, Se | 6.50 ug | 0.600 ug | +983% |
| Other Nutrients | |||
| Energy | 1292 kj | 1427 kj | -9% |
| Ash | 2.36 g | 3.98 g | -41% |
| Total Sugars | 1.54 g | 50.7 g | -97% |
| Sucrose | 0.220 g | 4.39 g | -95% |
| Glucose | 0.090 g | 3.48 g | -97% |
| Fructose | 0 g | 42.8 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 1.22 g | 0 g | |
| Galactose | 0 g | 0 g | = |
| Starch | 43.3 g | 0.910 g | +4657% |
| Folic acid (Vitamin B9 — synthetic) | 19.0 ug | 7.00 ug | +171% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 177 ug | 7.00 ug | +2429% |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 18.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.030 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.590 mg | 0.030 mg | +1867% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.120 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 0 ug | 0.500 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.165 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.020 g | — | |
| SFA 16:0 (Palmitic acid) | 2.11 g | — | |
| SFA 17:0 (Margaric acid) | 0.061 g | — | |
| SFA 18:0 (Stearic acid) | 1.25 g | — | |
| SFA 20:0 (Arachidic acid) | 0.019 g | — | |
| SFA 22:0 (Behenic acid) | 0.010 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.021 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.165 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.26 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.056 g | — | |
| Fatty acids, total polyunsaturated | 1.31 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.21 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.075 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.075 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.020 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Proanthocyanidin dimers | — | 0 mg | |
| Proanthocyanidin trimers | — | 0 mg | |
| Proanthocyanidin 4-6mers | — | 0 mg | |
| Proanthocyanidin 7-10mers | — | 0 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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