Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Oats (Includes foods for USDA's Food Distribution Program)
Nutrition comparison per 100g
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Shortening, industrial, soy (partially hydrogenated ) for baking and confections
1 wins
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Oats (Includes foods for USDA's Food Distribution Program)
8 wins
| Nutrient | Shortening, industrial, soy (partially hydrogenated ) for baking and confections | Oats (Includes foods for USDA's Food Distribution Program) | Difference |
|---|---|---|---|
| Calories | 884 kcal | 389 kcal ★ | Shortening, industrial, soy (partially hydrogenated ) for baking and confections has 127% 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 | 100 g | 6.9 g ★ | Shortening, industrial, soy (partially hydrogenated ) for baking and confections has 1349% more |
| Fiber | 0 g | 10.6 g ★ | Oats (Includes foods for USDA's Food Distribution Program) has 100% more |
| Sodium | 0 mg ★ | 2 mg | Oats (Includes foods for USDA's Food Distribution Program) has 100% 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.