Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Milk, whole, 3.25% milkfat, with added vitamin D
Nutrition comparison per 100g
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Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
1 wins
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Milk, whole, 3.25% milkfat, with added vitamin D
8 wins
| Nutrient | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Milk, whole, 3.25% milkfat, with added vitamin D | Difference |
|---|---|---|---|
| Calories | 628 kcal | 61 kcal ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 930% more |
| Protein | 0 g | 3.15 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
| Carbs | 0 g | 4.8 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
| Fat | 71 g | 3.25 g ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 2085% more |
| Sugar | 0 g ★ | 5.05 g | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
| Sodium | 864 mg | 43 mg ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 1909% more |
| Calcium | 0 mg | 113 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
| Iron | 0 mg | 0.03 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
| Potassium | 0 mg | 132 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 100% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.