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Yeast dough (with vegetable fat), sweet, raw vs Pizza dough (with olive oil), baked: nutrition comparison

Per 100 g: 300 kcal for Yeast dough (with vegetable fat), sweet, raw, versus 266 kcal for Pizza dough (with olive oil), baked, a difference of 34 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+1 g

Fat+7 g

Vitamin D+0.6 µg

Omega-3+0.2 g

Energy+34 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 saturated fat content

Yeast dough (with vegetable fat), sweet, raw contains 3 g more saturated fat per 100 g.

Highest folate content

Yeast dough (with vegetable fat), sweet, raw contains 29 µg more folate per 100 g.

Highest vitamin D content

Yeast dough (with vegetable fat), sweet, raw contains 0.6 µg more vitamin D 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 dough (with olive oil), baked
Macronutrients
Energy	300 kcal	266 kcal
Protein	9.2 g	8.2 g
Fat	11.1 g	4.1 g
of which saturated fat	3.6 g	0.6 g
of which polyunsaturated	2.2 g	0.7 g
of which omega-3	0.3 g	0 g
Carbohydrates	39.9 g	47.9 g
of which sugars	1.1 g	0.2 g
Dietary fibre	2.1 g	2.3 g
Water	38.4 g	38.2 g
Alcohol	0 g	0 g
Minerals
Calcium	35 mg	7 mg
Iron	1.1 mg	0.5 mg
Magnesium	24 mg	11 mg
Phosphorus	120 mg	51 mg
Potassium	170 mg	130 mg
Sodium	410 mg	340 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	12 µg

Yeast dough (with vegetable fat), sweet, raw vs Pizza dough (with olive oil), baked: nutrition comparison

Yeast dough (with vegetable fat), sweet, raw

Pizza dough (with olive oil), baked

Full comparison, nutrient by nutrient

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