Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Oats (Includes foods for USDA's Food Distribution Program)
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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Oats (Includes foods for USDA's Food Distribution Program)
9 wins
| Nutrient | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Oats (Includes foods for USDA's Food Distribution Program) | Difference |
|---|---|---|---|
| Calories | 628 kcal | 389 kcal ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 61% more |
| Protein | 0 g | 16.89 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Carbs | 0 g | 66.27 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Fat | 71 g | 6.9 g ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 929% more |
| Fiber | 0 g | 10.6 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Sodium | 864 mg | 2 mg ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 43100% more |
| Calcium | 0 mg | 54 mg ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Iron | 0 mg | 4.72 mg ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Potassium | 0 mg | 429 mg ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.