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Pasta gratin with ham, prepared vs Tomato quiche, baked (with cake dough): nutrition comparison

Per 100 g: 163 kcal for Pasta gratin with ham, prepared, versus 174 kcal for Tomato quiche, baked (with cake dough), a difference of 11 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+5.9 g

Fat−4.2 g

Vitamin Dequal

Omega-3equal

Energy−11 kcal

Tomato quiche, baked (with cake dough)

Cakes, pies and gratins100 g

Protein4.3 g 4.3 g

Fat11.2 g 11.2 g

Vitamin D0.5 µg 0.5 µg

Omega-30.1 g 0.1 g

Energy174 kcal 174 kcal

Highest phosphorus content

Pasta gratin with ham, prepared contains 108 mg more phosphorus per 100 g.

Highest saturated fat content

Tomato quiche, baked (with cake dough) contains 2.6 g more saturated fat per 100 g.

Highest protein content

Pasta gratin with ham, prepared contains 5.9 g more protein 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	Tomato quiche, baked (with cake dough)
Macronutrients
Energy	163 kcal	174 kcal
Protein	10.2 g	4.3 g
Fat	7 g	11.2 g
of which saturated fat	3.6 g	6.2 g
of which polyunsaturated	0.6 g	0.8 g
of which omega-3	0.1 g	0.1 g
Carbohydrates	14.4 g	13.5 g
of which sugars	1.4 g	2.8 g
Dietary fibre	1 g	1.2 g
Water	67.6 g	69.9 g
Alcohol	0 g	0 g
Minerals
Calcium	120 mg	37 mg
Iron	0.6 mg	0.6 mg
Magnesium	20 mg	13 mg
Phosphorus	180 mg	72 mg
Potassium	160 mg	210 mg
Sodium	490 mg	160 mg
Zinc	1.2 mg	0.4 mg
Vitamins
Vitamin D	0.5 µg	0.5 µg
Vitamin B12	0.4 µg	0.2 µg
Vitamin C	7 mg	11 mg
Folate	9 µg	13 µg

Pasta gratin with ham, prepared vs Tomato quiche, baked (with cake dough): nutrition comparison

Pasta gratin with ham, prepared

Tomato quiche, baked (with cake dough)

Full comparison, nutrient by nutrient

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