Frybread vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Frybread, made with lard (Navajo) is higher in more vitamins & minerals
Calories (kcal)
Frybread 330
Agave 135
Protein (g)
Frybread 6.69
Agave 0.990
Carbs (g)
Frybread 48.3
Agave 32.0
Fat (g)
Frybread 12.2
Agave 0.290
Fiber (g)
Frybread —
Agave 10.6
Quick answers
Which has more protein?
Frybread, made with lard (Navajo) — 6.69g vs 0.990g per 100g.
Which has fewer calories?
Agave, cooked (Southwest) — 135 vs 330 kcal per 100g.
Which is more nutrient-dense?
Frybread, made with lard (Navajo) 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 | 330 kcal | 135 kcal | +144% |
| Macronutrients | |||
| Water | 31.6 g | 65.4 g | -52% |
| Protein | 6.69 g | 0.990 g | +576% |
| Total lipid (fat) | 12.2 g | 0.290 g | +4114% |
| Carbohydrate, by difference | 48.3 g | 32.0 g | +51% |
| Fiber, total dietary | — | 10.6 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.62 g | — | |
| Fatty acids, total monounsaturated | 4.41 g | — | |
| Cholesterol | 7.00 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.300 mg | |
| Thiamin (Vitamin B1) | 0.430 mg | 0.012 mg | +3483% |
| Riboflavin (Vitamin B2) | 0.217 mg | 0.099 mg | +119% |
| Niacin (Vitamin B3) | 4.60 mg | 0.162 mg | +2741% |
| Pantothenic acid (Vitamin B5) | 0.164 mg | 0.041 mg | +300% |
| Vitamin B-6 — Pyridoxine | 0.038 mg | 0.087 mg | -56% |
| Biotin (Vitamin B7) | 122 ug | 3.00 ug | +3967% |
| Folate, total (Vitamin B9) | 105 ug | 0 ug | |
| Choline, total | — | 8.80 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | — | 6.00 ug | |
| Carotene, beta | — | 68.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0 mg | 0.360 mg | -100% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 57.0 mg | 460 mg | -88% |
| Iron, Fe | 4.04 mg | 3.55 mg | +14% |
| Magnesium, Mg | 18.0 mg | 39.0 mg | -54% |
| Phosphorus, P | 123 mg | 9.00 mg | +1267% |
| Potassium, K | 77.0 mg | 59.0 mg | +31% |
| Sodium, Na | 329 mg | 13.0 mg | +2431% |
| Zinc, Zn | 0.350 mg | 0.250 mg | +40% |
| Copper, Cu | 0.091 mg | 0.112 mg | -19% |
| Manganese, Mn | 0.297 mg | 0.142 mg | +109% |
| Selenium, Se | 18.6 ug | 0.200 ug | +9200% |
| Other Nutrients | |||
| Energy | 1380 kj | 563 kj | +145% |
| Ash | 1.25 g | 1.32 g | -5% |
| Total Sugars | 2.03 g | 20.9 g | -90% |
| Sucrose | 0.170 g | 1.72 g | -90% |
| Glucose | 0.100 g | 1.58 g | -94% |
| Fructose | 0 g | 17.6 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 1.76 g | 0 g | |
| Galactose | 0 g | 0 g | = |
| Starch | 42.8 g | 0.240 g | +17754% |
| Folic acid (Vitamin B9 — synthetic) | 17.0 ug | 3.00 ug | +467% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 196 ug | 3.00 ug | +6433% |
| Betaine | — | 0.400 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 113 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.540 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 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 | 0.800 ug | 4.90 ug | -84% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0.800 ug | 0 ug | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.004 g | — | |
| SFA 14:0 (Myristic acid) | 0.238 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.032 g | — | |
| SFA 16:0 (Palmitic acid) | 2.55 g | — | |
| SFA 17:0 (Margaric acid) | 0.101 g | — | |
| SFA 18:0 (Stearic acid) | 1.68 g | — | |
| SFA 20:0 (Arachidic acid) | 0.022 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.032 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.234 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.058 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 4.02 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.063 g | — | |
| Fatty acids, total polyunsaturated | 1.05 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.978 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.004 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.051 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.004 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.018 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 | |
| Choline | |||
| Choline from glycerophoshocholine | — | 0.700 mg | |
| Choline from phosphatidylcholine | — | 2.80 mg | |
| Choline from phosphocholine | — | 0 mg | |
| Choline from sphingomyelin | — | 0.100 mg | |
| Free Choline | — | 5.20 mg | |
| Total Choline | — | 8.80 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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