MEXICAN CASEEROLE BOWLS TOPPED WITH ENCHILADA SAUCE AND CHEESE MADE WITH ORGANIC CORN AND BEANS vs BULGUR QUINOA WITH VEDETABLES
Nutrition comparison per 100 g serving
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It's a tie, both foods score equally across 12 nutrient categories
MEXICAN CASEEROLE BOWLS TOPPED WITH ENCHILADA SAUCE AND CHEESE MADE WITH ORGANIC CORN AND BEANS: 5
vs
BULGUR QUINOA WITH VEDETABLES: 5
(2 ties)
Overview
| Nutrient | MEXICAN CASEEROLE BOWLS TOPPED WITH ENCHILADA SAUCE AND CHEESE MADE WITH ORGANIC CORN AND BEANS | BULGUR QUINOA WITH VEDETABLES | Winner |
|---|---|---|---|
| Calories | 141 cal | 179 cal | |
| Protein | 4.5 g | 5 g | |
| Carbs | 17.1 g | 28.6 g | |
| Fat | 6.0 g | 5.7 g | |
| Fiber | 2.2 g | 2.9 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | MEXICAN CASEEROLE BOWLS TOPPED WITH ENCHILADA SAUCE AND CHEESE MADE WITH ORGANIC CORN AND BEANS | BULGUR QUINOA WITH VEDETABLES | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 8.6 MG | |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | MEXICAN CASEEROLE BOWLS TOPPED WITH ENCHILADA SAUCE AND CHEESE MADE WITH ORGANIC CORN AND BEANS | BULGUR QUINOA WITH VEDETABLES | Winner |
|---|---|---|---|
| Calcium, Ca | 93 MG | 29 MG | |
| Iron, Fe | 1.4 MG | 1.3 MG | |
| Potassium, K | 149 MG | 0 MG | |
| Sodium, Na | 290 MG | 314 MG |