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Spätzli, fried (without added fat and salt) vs Millet risotto, cooked: nutrition comparison
Per 100 g: 168 kcal for Spätzli, fried (without added fat and salt), versus 146 kcal for Millet risotto, cooked, a difference of 22 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Spätzli, fried (without added fat and salt)
Other cereal products100 g
Protein7.7 g
7.7 g
Fat2.6 g
2.6 g
Vitamin D0.6 µg
0.6 µg
Omega-30 g
0 g
Energy168 kcal
168 kcal
Protein+3.9 g
Fat−0.6 g
Vitamin D+0.6 µg
Omega-3equal
Energy+22 kcal
Millet risotto, cooked
Other cereal products100 g
Protein3.8 g
3.8 g
Fat3.2 g
3.2 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy146 kcal
146 kcal
Highest vitamin D content
Spätzli, fried (without added fat and salt) contains 0.6 µg more vitamin D per 100 g.
Highest iron content
Millet risotto, cooked contains 1.4 mg more iron per 100 g.
Highest vitamin B12 content
Spätzli, fried (without added fat and salt) contains 0.2 µg more vitamin B12 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 | Spätzli, fried (without added fat and salt) | Millet risotto, cooked |
|---|---|---|
| Macronutrients | ||
| Energy | 168 kcal | 146 kcal |
| Protein | 7.7 g | 3.8 g |
| Fat | 2.6 g | 3.2 g |
| of which saturated fat | 0.7 g | 0.6 g |
| of which polyunsaturated | 0.6 g | 0.8 g |
| of which omega-3 | 0 g | 0.1 g |
| Carbohydrates | 27.8 g | 24.8 g |
| of which sugars | 0.2 g | 1.2 g |
| Dietary fibre | 1.3 g | 1.6 g |
| Water | 61 g | 66.8 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 16 mg | 10 mg |
| Iron | 1 mg | 2.4 mg |
| Magnesium | 17 mg | 44 mg |
| Phosphorus | 90 mg | 100 mg |
| Potassium | 110 mg | 81 mg |
| Sodium | 450 mg | 350 mg |
| Zinc | 0.7 mg | 1 mg |
| Vitamins | ||
| Vitamin D | 0.6 µg | 0 µg |
| Vitamin B12 | 0.2 µg | 0 µg |
| Vitamin C | 0 mg | 1 mg |
| Folate | 8 µg | 9 µg |
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- Full page: Spätzli, fried
- Full page: Millet risotto
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