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Fermented dough vs Dough for french pizza from Alsace, baked: nutrition comparison

Per 100 g: 199 kcal for Fermented dough, versus 257 kcal for Dough for french pizza from Alsace, baked, a difference of 58 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Fermented dough

Dough100 g

Protein7.8 g 7.8 g

Fat0.9 g 0.9 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy199 kcal 199 kcal

Protein−0.9 g

Fat−2.5 g

Vitamin Dequal

Omega-3equal

Energy−58 kcal

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

Highest folate content

Fermented dough contains 16 µg more folate per 100 g.

Highest saturated fat content

Dough for french pizza from Alsace, baked contains 1.5 g more saturated fat per 100 g.

Highest fat content

Dough for french pizza from Alsace, baked contains 2.5 g more 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	Fermented dough	Dough for french pizza from Alsace, baked
Macronutrients
Energy	199 kcal	257 kcal
Protein	7.8 g	8.7 g
Fat	0.9 g	3.4 g
of which saturated fat	0.1 g	1.6 g
of which polyunsaturated	0.4 g	0.6 g
of which omega-3	0 g	0 g
Carbohydrates	38.3 g	46.3 g
of which sugars	0.3 g	0.7 g
Dietary fibre	3 g	3.1 g
Water	50.6 g	39.2 g
Alcohol	0 g	0 g
Minerals
Calcium	13 mg	13 mg
Iron	1.5 mg	1.3 mg
Magnesium	32 mg	29 mg
Phosphorus	110 mg	100 mg
Potassium	120 mg	130 mg
Sodium	490 mg	580 mg
Zinc	1.1 mg	1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	26 µg	10 µg

Fermented dough vs Dough for french pizza from Alsace, baked: nutrition comparison

Fermented dough

Dough for french pizza from Alsace, baked

Full comparison, nutrient by nutrient

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