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Spinach in cream sauce, cooked vs Capers, pickled in vinegar: nutrition comparison

Per 100 g: 65 kcal for Spinach in cream sauce, cooked, versus 38 kcal for Capers, pickled in vinegar, a difference of 27 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Spinach in cream sauce, cooked

Frozen vegetables100 g

Protein2.9 g 2.9 g

Fat3.8 g 3.8 g

Vitamin D0 µg 0 µg

Omega-30.3 g 0.3 g

Energy65 kcal 65 kcal

Protein+0.7 g

Fat+2.9 g

Vitamin Dequal

Omega-3+0.1 g

Energy+27 kcal

Capers, pickled in vinegar

Cooked vegetables (incl. cans)100 g

Protein2.2 g 2.2 g

Fat0.9 g 0.9 g

Vitamin D0 µg 0 µg

Omega-30.2 g 0.2 g

Energy38 kcal 38 kcal

Highest potassium content

Spinach in cream sauce, cooked contains 450 mg more potassium per 100 g.

Highest vitamin C content

Spinach in cream sauce, cooked contains 20 mg more vitamin C per 100 g.

Highest folate content

Spinach in cream sauce, cooked contains 27 µg more folate 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	Spinach in cream sauce, cooked	Capers, pickled in vinegar
Macronutrients
Energy	65 kcal	38 kcal
Protein	2.9 g	2.2 g
Fat	3.8 g	0.9 g
of which saturated fat	1.4 g	0.2 g
of which polyunsaturated	1 g	0.3 g
of which omega-3	0.3 g	0.2 g
Carbohydrates	4 g	3.5 g
of which sugars	1.2 g	0.4 g
Dietary fibre	1.8 g	3.6 g
Water	86.7 g	83.9 g
Alcohol	0 g	0 g
Minerals
Calcium	110 mg	40 mg
Iron	1.5 mg	0.9 mg
Magnesium	74 mg	33 mg
Phosphorus	58 mg	10 mg
Potassium	490 mg	40 mg
Sodium	300 mg	1,620 mg
Zinc	0.6 mg	0.3 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	25 mg	4 mg
Folate	50 µg	23 µg

Spinach in cream sauce, cooked vs Capers, pickled in vinegar: nutrition comparison

Spinach in cream sauce, cooked

Capers, pickled in vinegar

Full comparison, nutrient by nutrient

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