Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed vs Quinoa, cooked
Nutrition comparison per 100g
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Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed
2 wins
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Quinoa, cooked
8 wins
| Nutrient | Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed | Quinoa, cooked | Difference |
|---|---|---|---|
| Calories | 884 kcal | 120 kcal ★ | Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed has 637% more |
| Protein | 0 g | 4.4 g ★ | Quinoa, cooked has 100% more |
| Carbs | 0 g | 21.3 g ★ | Quinoa, cooked has 100% more |
| Fat | 100 g | 1.92 g ★ | Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed has 5108% more |
| Fiber | 0 g | 2.8 g ★ | Quinoa, cooked has 100% more |
| Sugar | 0 g ★ | 0.87 g | Quinoa, cooked has 100% more |
| Sodium | 0 mg ★ | 7 mg | Quinoa, cooked has 100% 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 |
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Compare whole food groups for a cleaner, averaged breakdown.