Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Milk, whole, 3.25% milkfat, with added vitamin D
Nutrition comparison per 100g
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Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
2 wins
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Milk, whole, 3.25% milkfat, with added vitamin D
7 wins
| Nutrient | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Milk, whole, 3.25% milkfat, with added vitamin D | Difference |
|---|---|---|---|
| Calories | 714 kcal | 61 kcal ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 1070% more |
| Protein | 0.18 g | 3.15 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 94% more |
| Carbs | 0.71 g | 4.8 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 85% more |
| Fat | 80 g | 3.25 g ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 2362% more |
| Sugar | 0 g ★ | 5.05 g | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
| Sodium | 886 mg | 43 mg ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 1960% more |
| Calcium | 3 mg | 113 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 97% more |
| Iron | 0.12 mg ★ | 0.03 mg | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 300% more |
| Potassium | 18 mg | 132 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 86% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.