Shortening, special purpose for cakes and frostings, soybean (hydrogenated) vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Shortening, special purpose for cakes and frostings, soybean (hydrogenated)
1 wins
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Fish, salmon, pink, cooked, dry heat
6 wins
| Nutrient | Shortening, special purpose for cakes and frostings, soybean (hydrogenated) | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 884 kcal | 153 kcal ★ | Shortening, special purpose for cakes and frostings, soybean (hydrogenated) has 478% more |
| Protein | 0 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Fat | 100 g | 5.28 g ★ | Shortening, special purpose for cakes and frostings, soybean (hydrogenated) has 1794% more |
| Sodium | 0 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 100% more |
| Calcium | 0 mg | 8 mg ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Iron | 0 mg | 0.45 mg ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Potassium | 0 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
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Compare whole food groups for a cleaner, averaged breakdown.