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Strudel dough, raw vs Pizza dough (with olive oil), baked: nutrition comparison

Per 100 g: 234 kcal for Strudel dough, raw, versus 266 kcal for Pizza dough (with olive oil), baked, a difference of 32 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−0.6 g

Fat−1.6 g

Vitamin Dequal

Omega-3+0.1 g

Energy−32 kcal

Pizza dough (with olive oil), baked

Dough100 g

Protein8.2 g 8.2 g

Fat4.1 g 4.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy266 kcal 266 kcal

Highest phosphorus content

Strudel dough, raw contains 26 mg more phosphorus per 100 g.

Highest iron content

Strudel dough, raw contains 0.5 mg more iron per 100 g.

Highest fat content

Pizza dough (with olive oil), baked contains 1.6 g more fat 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	Pizza dough (with olive oil), baked
Macronutrients
Energy	234 kcal	266 kcal
Protein	7.6 g	8.2 g
Fat	2.5 g	4.1 g
of which saturated fat	0.3 g	0.6 g
of which polyunsaturated	0.6 g	0.7 g
of which omega-3	0.1 g	0 g
Carbohydrates	44.3 g	47.9 g
of which sugars	0.2 g	0.2 g
Dietary fibre	2 g	2.3 g
Water	44.3 g	38.2 g
Alcohol	0 g	0 g
Minerals
Calcium	10 mg	7 mg
Iron	1 mg	0.5 mg
Magnesium	22 mg	11 mg
Phosphorus	77 mg	51 mg
Potassium	110 mg	130 mg
Sodium	750 mg	340 mg
Zinc	0.7 mg	0.4 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	10 µg	12 µg

Strudel dough, raw vs Pizza dough (with olive oil), baked: nutrition comparison

Strudel dough, raw

Pizza dough (with olive oil), baked

Full comparison, nutrient by nutrient

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