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Spinach in cream sauce, cooked vs Sugar pea, steamed (without addition of salt): nutrition comparison

Per 100 g: 65 kcal for Spinach in cream sauce, cooked, versus 52 kcal for Sugar pea, steamed (without addition of salt), a difference of 13 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−1.2 g

Fat+3.5 g

Vitamin Dequal

Omega-3+0.3 g

Energy+13 kcal

Sugar pea, steamed (without addition of salt)

Cooked vegetables (incl. cans)100 g

Protein4.1 g 4.1 g

Fat0.3 g 0.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy52 kcal 52 kcal

Highest vitamin C content

Sugar pea, steamed (without addition of salt) contains 19 mg more vitamin C per 100 g.

Highest potassium content

Spinach in cream sauce, cooked contains 310 mg more potassium per 100 g.

Highest folate content

Spinach in cream sauce, cooked contains 29 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	Sugar pea, steamed (without addition of salt)
Macronutrients
Energy	65 kcal	52 kcal
Protein	2.9 g	4.1 g
Fat	3.8 g	0.3 g
of which saturated fat	1.4 g	0 g
of which polyunsaturated	1 g	0.1 g
of which omega-3	0.3 g	0 g
Carbohydrates	4 g	6.9 g
of which sugars	1.2 g	2.9 g
Dietary fibre	1.8 g	2.5 g
Water	86.7 g	86.2 g
Alcohol	0 g	0 g
Minerals
Calcium	110 mg	49 mg
Iron	1.5 mg	1 mg
Magnesium	74 mg	28 mg
Phosphorus	58 mg	65 mg
Potassium	490 mg	180 mg
Sodium	300 mg	2 mg
Zinc	0.6 mg	0.5 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	25 mg	44 mg
Folate	50 µg	21 µg

Spinach in cream sauce, cooked vs Sugar pea, steamed (without addition of salt): nutrition comparison

Spinach in cream sauce, cooked

Sugar pea, steamed (without addition of salt)

Full comparison, nutrient by nutrient

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