Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Quinoa, cooked
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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Quinoa, cooked
9 wins
| Nutrient | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Quinoa, cooked | Difference |
|---|---|---|---|
| Calories | 628 kcal | 120 kcal ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 423% more |
| Protein | 0 g | 4.4 g ★ | Quinoa, cooked has 100% more |
| Carbs | 0 g | 21.3 g ★ | Quinoa, cooked has 100% more |
| Fat | 71 g | 1.92 g ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 3598% more |
| Fiber | 0 g | 2.8 g ★ | Quinoa, cooked has 100% more |
| Sugar | 0 g ★ | 0.87 g | Quinoa, cooked has 100% more |
| Sodium | 864 mg | 7 mg ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 12243% more |
| Calcium | 0 mg | 17 mg ★ | Quinoa, cooked has 100% more |
| Iron | 0 mg | 1.49 mg ★ | Quinoa, cooked has 100% more |
| Potassium | 0 mg | 172 mg ★ | Quinoa, cooked has 100% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.