PEPPERCORN RANCH POTATO SALAD IN A CREAMY BUTTERMILK RANCH DRESSING WITH BLACK PEPPER vs CALIFORNIA RIPE PITTED SLICED OLIVES
Nutrition comparison per 100 g serving
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PEPPERCORN RANCH POTATO SALAD IN A CREAMY BUTTERMILK RANCH DRESSING WITH BLACK PEPPER wins in 7 out of 11 nutrient categories
PEPPERCORN RANCH POTATO SALAD IN A CREAMY BUTTERMILK RANCH DRESSING WITH BLACK PEPPER: 7
vs
CALIFORNIA RIPE PITTED SLICED OLIVES: 2
(2 ties)
Overview
| Nutrient | PEPPERCORN RANCH POTATO SALAD IN A CREAMY BUTTERMILK RANCH DRESSING WITH BLACK PEPPER | CALIFORNIA RIPE PITTED SLICED OLIVES | Winner |
|---|---|---|---|
| Calories | 143 cal | 156 cal | |
| Protein | 2.1 g | 0 g | |
| Carbs | 14.3 g | 6.3 g | |
| Fat | 8.6 g | 15.6 g | |
| Fiber | 1.4 g | 0 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | PEPPERCORN RANCH POTATO SALAD IN A CREAMY BUTTERMILK RANCH DRESSING WITH BLACK PEPPER | CALIFORNIA RIPE PITTED SLICED OLIVES | Winner |
|---|---|---|---|
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | PEPPERCORN RANCH POTATO SALAD IN A CREAMY BUTTERMILK RANCH DRESSING WITH BLACK PEPPER | CALIFORNIA RIPE PITTED SLICED OLIVES | Winner |
|---|---|---|---|
| Calcium, Ca | 14 MG | 0 MG | |
| Iron, Fe | 0.5 MG | 0 MG | |
| Potassium, K | 250 MG | 0 MG | |
| Sodium, Na | 600 MG | 781 MG |