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Spinach quiche, baked (with cake dough) vs Tomato quiche, baked (with puff pastry): nutrition comparison
Per 100 g: 192 kcal for Spinach quiche, baked (with cake dough), versus 171 kcal for Tomato quiche, baked (with puff pastry), a difference of 21 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
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
Protein+2.5 g
Fat−0.2 g
Vitamin D−0.2 µg
Omega-3+0.2 g
Energy+21 kcal
Tomato quiche, baked (with puff pastry)
Cakes, pies and gratins100 g
Protein3.9 g
3.9 g
Fat12.1 g
12.1 g
Vitamin D0.5 µg
0.5 µg
Omega-30.1 g
0.1 g
Energy171 kcal
171 kcal
Highest magnesium content
Spinach quiche, baked (with cake dough) contains 48 mg more magnesium per 100 g.
Highest potassium content
Spinach quiche, baked (with cake dough) contains 200 mg more potassium per 100 g.
Highest folate content
Spinach quiche, baked (with cake dough) contains 18 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 quiche, baked (with cake dough) | Tomato quiche, baked (with puff pastry) |
|---|---|---|
| Macronutrients | ||
| Energy | 192 kcal | 171 kcal |
| Protein | 6.4 g | 3.9 g |
| Fat | 11.9 g | 12.1 g |
| of which saturated fat | 6.3 g | 6.8 g |
| of which polyunsaturated | 1 g | 0.8 g |
| of which omega-3 | 0.3 g | 0.1 g |
| Carbohydrates | 13.8 g | 11 g |
| of which sugars | 1.1 g | 2.8 g |
| Dietary fibre | 1.9 g | 1.1 g |
| Water | 66.2 g | 71.9 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 94 mg | 37 mg |
| Iron | 1.4 mg | 0.6 mg |
| Magnesium | 60 mg | 12 mg |
| Phosphorus | 89 mg | 68 mg |
| Potassium | 400 mg | 200 mg |
| Sodium | 490 mg | 160 mg |
| Zinc | 0.9 mg | 0.4 mg |
| Vitamins | ||
| Vitamin D | 0.3 µg | 0.5 µg |
| Vitamin B12 | 0.1 µg | 0.2 µg |
| Vitamin C | 15 mg | 11 mg |
| Folate | 31 µg | 13 µg |
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