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Breakfast Bread Comparison Sheet
Compare two US bread labels at the portion you will eat. Use grams for both your portion and the label serving. Record the whole-grain ingredients separately from the fiber number.
Date / store / my breakfast portion in grams:
Scroll sideways to see both product columns. Keyboard: focus the table and use the arrow keys.
| Record | Product A | Product B |
|---|---|---|
| Product name and first grain ingredient | ||
| Label serving weight (g) | ||
| Fiber (g) / sodium (mg) per label serving | ||
| My portion weight (g) | ||
| Calculated fiber (g) / sodium (mg) in my portion | ||
| Package price / total usable portions | ||
| Price divided by usable portions |
Two calculations
Portion nutrient = label nutrient × portion grams ÷ label serving grams.
Fictional example: 150 mg sodium per 30 g slice × 60 g breakfast ÷ 30 g = 300 mg sodium.
Cost per usable breakfast = package price ÷ breakfasts actually used.
Fictional example: six bagels cost $4.20. All six used: $0.70 each. Only four used: $1.05 each. Include toppings separately.
How many portions to freeze on purchase day?
My choice and reason:
Prepared 2026-09-09. Sources: FDA label arithmetic. Full instructions: https://yenra.com/yum/bread.html.