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Vegetable au gratin, baked vs Tomato quiche, baked (with cake dough): nutrition comparison

Per 100 g: 58 kcal for Vegetable au gratin, baked, versus 174 kcal for Tomato quiche, baked (with cake dough), a difference of 116 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Vegetable au gratin, baked

Cakes, pies and gratins100 g

Protein2.6 g 2.6 g

Fat3.9 g 3.9 g

Vitamin D0.1 µg 0.1 µg

Omega-30.1 g 0.1 g

Energy58 kcal 58 kcal

Protein−1.7 g

Fat−7.3 g

Vitamin D−0.4 µg

Omega-3equal

Energy−116 kcal

Tomato quiche, baked (with cake dough)

Cakes, pies and gratins100 g

Protein4.3 g 4.3 g

Fat11.2 g 11.2 g

Vitamin D0.5 µg 0.5 µg

Omega-30.1 g 0.1 g

Energy174 kcal 174 kcal

Highest saturated fat content

Tomato quiche, baked (with cake dough) contains 3.9 g more saturated fat per 100 g.

Highest vitamin C content

Vegetable au gratin, baked contains 14 mg more vitamin C per 100 g.

Highest fat content

Tomato quiche, baked (with cake dough) contains 7.3 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	Vegetable au gratin, baked	Tomato quiche, baked (with cake dough)
Macronutrients
Energy	58 kcal	174 kcal
Protein	2.6 g	4.3 g
Fat	3.9 g	11.2 g
of which saturated fat	2.3 g	6.2 g
of which polyunsaturated	0.3 g	0.8 g
of which omega-3	0.1 g	0.1 g
Carbohydrates	2.4 g	13.5 g
of which sugars	2.1 g	2.8 g
Dietary fibre	1.6 g	1.2 g
Water	89.3 g	69.9 g
Alcohol	0 g	0 g
Minerals
Calcium	79 mg	37 mg
Iron	0.2 mg	0.6 mg
Magnesium	13 mg	13 mg
Phosphorus	65 mg	72 mg
Potassium	250 mg	210 mg
Sodium	110 mg	160 mg
Zinc	0.4 mg	0.4 mg
Vitamins
Vitamin D	0.1 µg	0.5 µg
Vitamin B12	0.1 µg	0.2 µg
Vitamin C	25 mg	11 mg
Folate	22 µg	13 µg

Vegetable au gratin, baked vs Tomato quiche, baked (with cake dough): nutrition comparison

Vegetable au gratin, baked

Tomato quiche, baked (with cake dough)

Full comparison, nutrient by nutrient

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