Leavening agents, baking powder, low-sodium vs Oats (Includes foods for USDA's Food Distribution Program)
Nutrition comparison per 100g
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Leavening agents, baking powder, low-sodium
5 wins
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Oats (Includes foods for USDA's Food Distribution Program)
4 wins
| Nutrient | Leavening agents, baking powder, low-sodium | Oats (Includes foods for USDA's Food Distribution Program) | Difference |
|---|---|---|---|
| Calories | 97 kcal ★ | 389 kcal | Oats (Includes foods for USDA's Food Distribution Program) has 75% more |
| Protein | 0.1 g | 16.89 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 99% more |
| Carbs | 46.9 g | 66.27 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 29% more |
| Fat | 0.4 g ★ | 6.9 g | Oats (Includes foods for USDA's Food Distribution Program) has 94% more |
| Fiber | 2.2 g | 10.6 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 79% more |
| Sodium | 90 mg | 2 mg ★ | Leavening agents, baking powder, low-sodium has 4400% more |
| Calcium | 4332 mg ★ | 54 mg | Leavening agents, baking powder, low-sodium has 7922% more |
| Iron | 8.17 mg ★ | 4.72 mg | Leavening agents, baking powder, low-sodium has 73% more |
| Potassium | 10100 mg ★ | 429 mg | Leavening agents, baking powder, low-sodium has 2254% more |
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Compare whole food groups for a cleaner, averaged breakdown.