Compare

Fermented dough vs Pizza dough (with olive oil), baked: nutrition comparison

Per 100 g: 199 kcal for Fermented dough, versus 266 kcal for Pizza dough (with olive oil), baked, a difference of 67 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−0.4 g

Fat−3.2 g

Vitamin Dequal

Omega-3equal

Energy−67 kcal

Pizza dough (with olive oil), baked

Dough100 g

Protein8.2 g 8.2 g

Fat4.1 g 4.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy266 kcal 266 kcal

Highest phosphorus content

Fermented dough contains 59 mg more phosphorus per 100 g.

Highest iron content

Fermented dough contains 1 mg more iron per 100 g.

Highest folate content

Fermented dough contains 14 µg more folate 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	Pizza dough (with olive oil), baked
Macronutrients
Energy	199 kcal	266 kcal
Protein	7.8 g	8.2 g
Fat	0.9 g	4.1 g
of which saturated fat	0.1 g	0.6 g
of which polyunsaturated	0.4 g	0.7 g
of which omega-3	0 g	0 g
Carbohydrates	38.3 g	47.9 g
of which sugars	0.3 g	0.2 g
Dietary fibre	3 g	2.3 g
Water	50.6 g	38.2 g
Alcohol	0 g	0 g
Minerals
Calcium	13 mg	7 mg
Iron	1.5 mg	0.5 mg
Magnesium	32 mg	11 mg
Phosphorus	110 mg	51 mg
Potassium	120 mg	130 mg
Sodium	490 mg	340 mg
Zinc	1.1 mg	0.4 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	26 µg	12 µg

Fermented dough vs Pizza dough (with olive oil), baked: nutrition comparison

Fermented dough

Pizza dough (with olive oil), baked

Full comparison, nutrient by nutrient

Keep comparing