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Yeast dough (with vegetable fat), sweet, raw vs Pizza doug ( with olive oil), raw: nutrition comparison
Per 100 g: 300 kcal for Yeast dough (with vegetable fat), sweet, raw, versus 229 kcal for Pizza doug ( with olive oil), raw, a difference of 71 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Yeast dough (with vegetable fat), sweet, raw
Dough100 g
Protein9.2 g
9.2 g
Fat11.1 g
11.1 g
Vitamin D0.6 µg
0.6 µg
Omega-30.3 g
0.3 g
Energy300 kcal
300 kcal
Protein+2.2 g
Fat+7.5 g
Vitamin D+0.6 µg
Omega-3+0.2 g
Energy+71 kcal
Pizza doug ( with olive oil), raw
Dough100 g
Protein7 g
7 g
Fat3.6 g
3.6 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy229 kcal
229 kcal
Highest saturated fat content
Yeast dough (with vegetable fat), sweet, raw contains 3.1 g more saturated fat per 100 g.
Highest vitamin D content
Yeast dough (with vegetable fat), sweet, raw contains 0.6 µg more vitamin D per 100 g.
Highest phosphorus content
Yeast dough (with vegetable fat), sweet, raw contains 76 mg more phosphorus 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 | Yeast dough (with vegetable fat), sweet, raw | Pizza doug ( with olive oil), raw |
|---|---|---|
| Macronutrients | ||
| Energy | 300 kcal | 229 kcal |
| Protein | 9.2 g | 7 g |
| Fat | 11.1 g | 3.6 g |
| of which saturated fat | 3.6 g | 0.5 g |
| of which polyunsaturated | 2.2 g | 0.6 g |
| of which omega-3 | 0.3 g | 0 g |
| Carbohydrates | 39.9 g | 41.2 g |
| of which sugars | 1.1 g | 0.2 g |
| Dietary fibre | 2.1 g | 2 g |
| Water | 38.4 g | 46.8 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 35 mg | 6 mg |
| Iron | 1.1 mg | 0.4 mg |
| Magnesium | 24 mg | 9 mg |
| Phosphorus | 120 mg | 44 mg |
| Potassium | 170 mg | 110 mg |
| Sodium | 410 mg | 290 mg |
| Zinc | 0.9 mg | 0.4 mg |
| Vitamins | ||
| Vitamin D | 0.6 µg | 0 µg |
| Vitamin B12 | 0.1 µg | 0 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 40 µg | 20 µg |
Keep comparing
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