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Quiche Lorraine, baked (with cake dough) vs Spinach quiche, baked (with cake dough): nutrition comparison
Per 100 g: 307 kcal for Quiche Lorraine, baked (with cake dough), versus 192 kcal for Spinach quiche, baked (with cake dough), a difference of 115 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
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
Protein+2.7 g
Fat+11.7 g
Vitamin D+0.6 µg
Omega-3−0.1 g
Energy+115 kcal
Spinach quiche, baked (with cake dough)
Cakes, pies and gratins100 g
Protein6.4 g
6.4 g
Fat11.9 g
11.9 g
Vitamin D0.3 µg
0.3 µg
Omega-30.3 g
0.3 g
Energy192 kcal
192 kcal
Highest saturated fat content
Quiche Lorraine, baked (with cake dough) contains 6 g more saturated fat per 100 g.
Highest fat content
Quiche Lorraine, baked (with cake dough) contains 11.7 g more fat per 100 g.
Highest vitamin D content
Quiche Lorraine, baked (with cake dough) contains 0.6 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 | Quiche Lorraine, baked (with cake dough) | Spinach quiche, baked (with cake dough) |
|---|---|---|
| Macronutrients | ||
| Energy | 307 kcal | 192 kcal |
| Protein | 9.1 g | 6.4 g |
| Fat | 23.6 g | 11.9 g |
| of which saturated fat | 12.3 g | 6.3 g |
| of which polyunsaturated | 1.6 g | 1 g |
| of which omega-3 | 0.2 g | 0.3 g |
| Carbohydrates | 14.5 g | 13.8 g |
| of which sugars | 1.6 g | 1.1 g |
| Dietary fibre | 0.6 g | 1.9 g |
| Water | 52.5 g | 66.2 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 49 mg | 94 mg |
| Iron | 0.7 mg | 1.4 mg |
| Magnesium | 15 mg | 60 mg |
| Phosphorus | 120 mg | 89 mg |
| Potassium | 160 mg | 400 mg |
| Sodium | 490 mg | 490 mg |
| Zinc | 1 mg | 0.9 mg |
| Vitamins | ||
| Vitamin D | 0.9 µg | 0.3 µg |
| Vitamin B12 | 0.4 µg | 0.1 µg |
| Vitamin C | 4 mg | 15 mg |
| Folate | 9 µg | 31 µg |
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