BACON CHEDDAR CAULIFLOWER BAKE TOPPED WITH A CHEDDAR PARMESAN SAUCE vs ITALIAN VEGETABLES WITH FETTUCCINE & TUSCAN GARLIC SEASONING
Nutrition comparison per 100 g serving
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BACON CHEDDAR CAULIFLOWER BAKE TOPPED WITH A CHEDDAR PARMESAN SAUCE wins in 7 out of 11 nutrient categories
BACON CHEDDAR CAULIFLOWER BAKE TOPPED WITH A CHEDDAR PARMESAN SAUCE: 7
vs
ITALIAN VEGETABLES WITH FETTUCCINE & TUSCAN GARLIC SEASONING: 3
(1 ties)
Overview
| Nutrient | BACON CHEDDAR CAULIFLOWER BAKE TOPPED WITH A CHEDDAR PARMESAN SAUCE | ITALIAN VEGETABLES WITH FETTUCCINE & TUSCAN GARLIC SEASONING | Winner |
|---|---|---|---|
| Calories | 112 cal | 65 cal | |
| Protein | 5.6 g | 2.6 g | |
| Carbs | 4 g | 13.0 g | |
| Fat | 8 g | 0 g | |
| Fiber | 1.6 g | 1.3 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | BACON CHEDDAR CAULIFLOWER BAKE TOPPED WITH A CHEDDAR PARMESAN SAUCE | ITALIAN VEGETABLES WITH FETTUCCINE & TUSCAN GARLIC SEASONING | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 7.8 MG |
Minerals
| Mineral | BACON CHEDDAR CAULIFLOWER BAKE TOPPED WITH A CHEDDAR PARMESAN SAUCE | ITALIAN VEGETABLES WITH FETTUCCINE & TUSCAN GARLIC SEASONING | Winner |
|---|---|---|---|
| Calcium, Ca | 120 MG | 26 MG | |
| Iron, Fe | 0.6 MG | 0.5 MG | |
| Potassium, K | 160 MG | 0 MG | |
| Sodium, Na | 352 MG | 273 MG |