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

Per 100 g: 229 kcal for Pizza doug ( with olive oil), raw, versus 199 kcal for Fermented dough, a difference of 30 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Pizza doug ( with olive oil), raw

Dough100 g

Protein7 g 7 g

Fat3.6 g 3.6 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy229 kcal 229 kcal

Protein−0.8 g

Fat+2.7 g

Vitamin Dequal

Omega-3equal

Energy+30 kcal

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

Highest phosphorus content

Fermented dough contains 66 mg more phosphorus per 100 g.

Highest iron content

Fermented dough contains 1.1 mg more iron per 100 g.

Highest fat content

Pizza doug ( with olive oil), raw contains 2.7 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	Pizza doug ( with olive oil), raw	Fermented dough
Macronutrients
Energy	229 kcal	199 kcal
Protein	7 g	7.8 g
Fat	3.6 g	0.9 g
of which saturated fat	0.5 g	0.1 g
of which polyunsaturated	0.6 g	0.4 g
of which omega-3	0 g	0 g
Carbohydrates	41.2 g	38.3 g
of which sugars	0.2 g	0.3 g
Dietary fibre	2 g	3 g
Water	46.8 g	50.6 g
Alcohol	0 g	0 g
Minerals
Calcium	6 mg	13 mg
Iron	0.4 mg	1.5 mg
Magnesium	9 mg	32 mg
Phosphorus	44 mg	110 mg
Potassium	110 mg	120 mg
Sodium	290 mg	490 mg
Zinc	0.4 mg	1.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	20 µg	26 µg

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

Pizza doug ( with olive oil), raw

Fermented dough

Full comparison, nutrient by nutrient

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