Leavening agents, yeast, baker's, active dry vs Lentils, mature seeds, cooked, boiled, with salt
Nutrition comparison per 100g
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Leavening agents, yeast, baker's, active dry
7 wins
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Lentils, mature seeds, cooked, boiled, with salt
4 wins
| Nutrient | Leavening agents, yeast, baker's, active dry | Lentils, mature seeds, cooked, boiled, with salt | Difference |
|---|---|---|---|
| Calories | 325 kcal | 114 kcal ★ | Leavening agents, yeast, baker's, active dry has 185% more |
| Protein | 40.44 g ★ | 9.02 g | Leavening agents, yeast, baker's, active dry has 348% more |
| Carbs | 41.22 g ★ | 19.54 g | Leavening agents, yeast, baker's, active dry has 111% more |
| Fat | 7.61 g | 0.38 g ★ | Leavening agents, yeast, baker's, active dry has 1903% more |
| Fiber | 26.9 g ★ | 7.9 g | Leavening agents, yeast, baker's, active dry has 241% more |
| Sugar | 0 g ★ | 1.8 g | Lentils, mature seeds, cooked, boiled, with salt has 100% more |
| Sodium | 51 mg ★ | 238 mg | Lentils, mature seeds, cooked, boiled, with salt has 79% more |
| Calcium | 30 mg ★ | 19 mg | Leavening agents, yeast, baker's, active dry has 58% more |
| Iron | 2.17 mg | 3.33 mg ★ | Lentils, mature seeds, cooked, boiled, with salt has 35% more |
| Vitamin C | 0.3 mg | 1.5 mg ★ | Lentils, mature seeds, cooked, boiled, with salt has 80% more |
| Potassium | 955 mg ★ | 369 mg | Leavening agents, yeast, baker's, active dry has 159% more |
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