Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
0 wins
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Fish, salmon, pink, cooked, dry heat
7 wins
| Nutrient | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 628 kcal | 153 kcal ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 310% more |
| Protein | 0 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Fat | 71 g | 5.28 g ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 1245% more |
| Sodium | 864 mg | 90 mg ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 860% more |
| Calcium | 0 mg | 8 mg ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Iron | 0 mg | 0.45 mg ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Potassium | 0 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.