GARLIC BOLOGNA vs HOT PEPPERONI ARTISANAL DRY AGED CURED MEATS
Nutrition comparison per 100 g serving
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HOT PEPPERONI ARTISANAL DRY AGED CURED MEATS wins in 5 out of 12 nutrient categories
GARLIC BOLOGNA: 3
vs
HOT PEPPERONI ARTISANAL DRY AGED CURED MEATS: 5
(4 ties)
Overview
| Nutrient | GARLIC BOLOGNA | HOT PEPPERONI ARTISANAL DRY AGED CURED MEATS | Winner |
|---|---|---|---|
| Calories | 281 cal | 321 cal | |
| Protein | 9.4 g | 28.6 g | |
| Carbs | 3.1 g | 0 g | |
| Fat | 21.9 g | 25 g | |
| Fiber | 0 g | 0 g | Tie |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | GARLIC BOLOGNA | HOT PEPPERONI ARTISANAL DRY AGED CURED MEATS | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | GARLIC BOLOGNA | HOT PEPPERONI ARTISANAL DRY AGED CURED MEATS | Winner |
|---|---|---|---|
| Calcium, Ca | 125 MG | 0 MG | |
| Iron, Fe | 1.1 MG | 1.8 MG | |
| Potassium, K | 0 MG | 500 MG | |
| Sodium, Na | 1,156 MG | 1,857 MG |