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French pizza from Alsace, baked vs Quiche Lorraine, baked (with cake dough): nutrition comparison
Per 100 g: 263 kcal for French pizza from Alsace, baked, versus 307 kcal for Quiche Lorraine, baked (with cake dough), a difference of 44 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
French pizza from Alsace, baked
Cakes, pies and gratins100 g
Protein7.8 g
7.8 g
Fat13.4 g
13.4 g
Vitamin D0.2 µg
0.2 µg
Omega-30.1 g
0.1 g
Energy263 kcal
263 kcal
Protein−1.3 g
Fat−10.2 g
Vitamin D−0.7 µg
Omega-3−0.1 g
Energy−44 kcal
Quiche Lorraine, baked (with cake dough)
Cakes, pies and gratins100 g
Protein9.1 g
9.1 g
Fat23.6 g
23.6 g
Vitamin D0.9 µg
0.9 µg
Omega-30.2 g
0.2 g
Energy307 kcal
307 kcal
Highest saturated fat content
Quiche Lorraine, baked (with cake dough) contains 5.3 g more saturated fat per 100 g.
Highest fat content
Quiche Lorraine, baked (with cake dough) contains 10.2 g more fat per 100 g.
Highest vitamin D content
Quiche Lorraine, baked (with cake dough) contains 0.7 µg more vitamin D 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 | French pizza from Alsace, baked | Quiche Lorraine, baked (with cake dough) |
|---|---|---|
| Macronutrients | ||
| Energy | 263 kcal | 307 kcal |
| Protein | 7.8 g | 9.1 g |
| Fat | 13.4 g | 23.6 g |
| of which saturated fat | 7 g | 12.3 g |
| of which polyunsaturated | 1 g | 1.6 g |
| of which omega-3 | 0.1 g | 0.2 g |
| Carbohydrates | 27 g | 14.5 g |
| of which sugars | 1.9 g | 1.6 g |
| Dietary fibre | 2 g | 0.6 g |
| Water | 50.2 g | 52.5 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 28 mg | 49 mg |
| Iron | 0.8 mg | 0.7 mg |
| Magnesium | 21 mg | 15 mg |
| Phosphorus | 95 mg | 120 mg |
| Potassium | 150 mg | 160 mg |
| Sodium | 480 mg | 490 mg |
| Zinc | 0.9 mg | 1 mg |
| Vitamins | ||
| Vitamin D | 0.2 µg | 0.9 µg |
| Vitamin B12 | 0.1 µg | 0.4 µg |
| Vitamin C | 3 mg | 4 mg |
| Folate | 12 µg | 9 µg |
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