BEEF CARROTS AND CORN IN A RICH vs ROASTED VEGETABLE ENCHILADA BAKE
Nutrition comparison per 100 g serving
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ROASTED VEGETABLE ENCHILADA BAKE wins in 6 out of 12 nutrient categories
BEEF CARROTS AND CORN IN A RICH: 4
vs
ROASTED VEGETABLE ENCHILADA BAKE: 6
(2 ties)
Overview
| Nutrient | BEEF CARROTS AND CORN IN A RICH | ROASTED VEGETABLE ENCHILADA BAKE | Winner |
|---|---|---|---|
| Calories | 95 cal | 110 cal | |
| Protein | 5.2 g | 5.5 g | |
| Carbs | 8.3 g | 15.3 g | |
| Fat | 4.6 g | 3.1 g | |
| Fiber | 0.9 g | 3.5 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | BEEF CARROTS AND CORN IN A RICH | ROASTED VEGETABLE ENCHILADA BAKE | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 32.9 MG | |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | BEEF CARROTS AND CORN IN A RICH | ROASTED VEGETABLE ENCHILADA BAKE | Winner |
|---|---|---|---|
| Calcium, Ca | 12 MG | 98 MG | |
| Iron, Fe | 0.7 MG | 1.4 MG | |
| Potassium, K | 175 MG | 0 MG | |
| Sodium, Na | 291 MG | 231 MG |