Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Oats (Includes foods for USDA's Food Distribution Program)
Nutrition comparison per 100g
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Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
0 wins
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Oats (Includes foods for USDA's Food Distribution Program)
9 wins
| Nutrient | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Oats (Includes foods for USDA's Food Distribution Program) | Difference |
|---|---|---|---|
| Calories | 714 kcal | 389 kcal ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 84% more |
| Protein | 0.18 g | 16.89 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 99% more |
| Carbs | 0.71 g | 66.27 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 99% more |
| Fat | 80 g | 6.9 g ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 1059% more |
| Fiber | 0 g | 10.6 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Sodium | 886 mg | 2 mg ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 44200% more |
| Calcium | 3 mg | 54 mg ★ | Oats (Includes foods for USDA's Food Distribution Program) has 94% more |
| Iron | 0.12 mg | 4.72 mg ★ | Oats (Includes foods for USDA's Food Distribution Program) has 97% more |
| Potassium | 18 mg | 429 mg ★ | Oats (Includes foods for USDA's Food Distribution Program) has 96% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.