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Dough for french pizza from Alsace, baked vs Pizza doug ( with olive oil), raw: nutrition comparison

Per 100 g: 257 kcal for Dough for french pizza from Alsace, baked, versus 229 kcal for Pizza doug ( with olive oil), raw, a difference of 28 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Dough for french pizza from Alsace, baked

Dough100 g

Protein8.7 g 8.7 g

Fat3.4 g 3.4 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy257 kcal 257 kcal

Protein+1.7 g

Fat−0.2 g

Vitamin Dequal

Omega-3equal

Energy+28 kcal

Pizza doug ( with olive oil), raw

Dough100 g

Protein7 g 7 g

Fat3.6 g 3.6 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy229 kcal 229 kcal

Highest phosphorus content

Dough for french pizza from Alsace, baked contains 56 mg more phosphorus per 100 g.

Highest iron content

Dough for french pizza from Alsace, baked contains 0.9 mg more iron per 100 g.

Highest saturated fat content

Dough for french pizza from Alsace, baked contains 1.1 g more saturated fat per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Dough for french pizza from Alsace, baked	Pizza doug ( with olive oil), raw
Macronutrients
Energy	257 kcal	229 kcal
Protein	8.7 g	7 g
Fat	3.4 g	3.6 g
of which saturated fat	1.6 g	0.5 g
of which polyunsaturated	0.6 g	0.6 g
of which omega-3	0 g	0 g
Carbohydrates	46.3 g	41.2 g
of which sugars	0.7 g	0.2 g
Dietary fibre	3.1 g	2 g
Water	39.2 g	46.8 g
Alcohol	0 g	0 g
Minerals
Calcium	13 mg	6 mg
Iron	1.3 mg	0.4 mg
Magnesium	29 mg	9 mg
Phosphorus	100 mg	44 mg
Potassium	130 mg	110 mg
Sodium	580 mg	290 mg
Zinc	1 mg	0.4 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	10 µg	20 µg

Dough for french pizza from Alsace, baked vs Pizza doug ( with olive oil), raw: nutrition comparison

Dough for french pizza from Alsace, baked

Pizza doug ( with olive oil), raw

Full comparison, nutrient by nutrient

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