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Pasta gratin with ham, prepared vs Spinach quiche, baked (with puff pastry): nutrition comparison
Per 100 g: 163 kcal for Pasta gratin with ham, prepared, versus 189 kcal for Spinach quiche, baked (with puff pastry), a difference of 26 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Pasta gratin with ham, prepared
Cakes, pies and gratins100 g
Protein10.2 g
10.2 g
Fat7 g
7 g
Vitamin D0.5 µg
0.5 µg
Omega-30.1 g
0.1 g
Energy163 kcal
163 kcal
Protein+4.2 g
Fat−5.8 g
Vitamin D+0.1 µg
Omega-3−0.2 g
Energy−26 kcal
Spinach quiche, baked (with puff pastry)
Cakes, pies and gratins100 g
Protein6 g
6 g
Fat12.8 g
12.8 g
Vitamin D0.4 µg
0.4 µg
Omega-30.3 g
0.3 g
Energy189 kcal
189 kcal
Highest saturated fat content
Spinach quiche, baked (with puff pastry) contains 3.3 g more saturated fat per 100 g.
Highest phosphorus content
Pasta gratin with ham, prepared contains 95 mg more phosphorus per 100 g.
Highest potassium content
Spinach quiche, baked (with puff pastry) contains 240 mg more potassium 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 | Pasta gratin with ham, prepared | Spinach quiche, baked (with puff pastry) |
|---|---|---|
| Macronutrients | ||
| Energy | 163 kcal | 189 kcal |
| Protein | 10.2 g | 6 g |
| Fat | 7 g | 12.8 g |
| of which saturated fat | 3.6 g | 6.9 g |
| of which polyunsaturated | 0.6 g | 1 g |
| of which omega-3 | 0.1 g | 0.3 g |
| Carbohydrates | 14.4 g | 11.4 g |
| of which sugars | 1.4 g | 1.1 g |
| Dietary fibre | 1 g | 1.7 g |
| Water | 67.6 g | 68 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 120 mg | 94 mg |
| Iron | 0.6 mg | 1.4 mg |
| Magnesium | 20 mg | 59 mg |
| Phosphorus | 180 mg | 85 mg |
| Potassium | 160 mg | 400 mg |
| Sodium | 490 mg | 490 mg |
| Zinc | 1.2 mg | 0.8 mg |
| Vitamins | ||
| Vitamin D | 0.5 µg | 0.4 µg |
| Vitamin B12 | 0.4 µg | 0.1 µg |
| Vitamin C | 7 mg | 15 mg |
| Folate | 9 µg | 31 µg |
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