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Strudel dough, raw vs Fermented dough: nutrition comparison

Per 100 g: 234 kcal for Strudel dough, raw, versus 199 kcal for Fermented dough, a difference of 35 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Strudel dough, raw

Dough100 g

Protein7.6 g 7.6 g

Fat2.5 g 2.5 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy234 kcal 234 kcal

Protein−0.2 g

Fat+1.6 g

Vitamin Dequal

Omega-3+0.1 g

Energy+35 kcal

Fermented dough

Dough100 g

Protein7.8 g 7.8 g

Fat0.9 g 0.9 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy199 kcal 199 kcal

Highest folate content

Fermented dough contains 16 µg more folate per 100 g.

Highest phosphorus content

Fermented dough contains 33 mg more phosphorus per 100 g.

Highest zinc content

Fermented dough contains 0.4 mg more zinc 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	Strudel dough, raw	Fermented dough
Macronutrients
Energy	234 kcal	199 kcal
Protein	7.6 g	7.8 g
Fat	2.5 g	0.9 g
of which saturated fat	0.3 g	0.1 g
of which polyunsaturated	0.6 g	0.4 g
of which omega-3	0.1 g	0 g
Carbohydrates	44.3 g	38.3 g
of which sugars	0.2 g	0.3 g
Dietary fibre	2 g	3 g
Water	44.3 g	50.6 g
Alcohol	0 g	0 g
Minerals
Calcium	10 mg	13 mg
Iron	1 mg	1.5 mg
Magnesium	22 mg	32 mg
Phosphorus	77 mg	110 mg
Potassium	110 mg	120 mg
Sodium	750 mg	490 mg
Zinc	0.7 mg	1.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	10 µg	26 µg

Strudel dough, raw vs Fermented dough: nutrition comparison

Strudel dough, raw

Fermented dough

Full comparison, nutrient by nutrient

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