PLANT BASED VEGGIE CUISINE vs CURRIED TOFU WITH CASHEWS & RAISINS
Nutrition comparison per 100 g serving
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PLANT BASED VEGGIE CUISINE wins in 9 out of 12 nutrient categories
PLANT BASED VEGGIE CUISINE: 9
vs
CURRIED TOFU WITH CASHEWS & RAISINS: 1
(2 ties)
Overview
| Nutrient | PLANT BASED VEGGIE CUISINE | CURRIED TOFU WITH CASHEWS & RAISINS | Winner |
|---|---|---|---|
| Calories | 154 cal | 230 cal | |
| Protein | 23.1 g | 6 g | |
| Carbs | 9.6 g | 12 g | |
| Fat | 1.9 g | 18 g | |
| Fiber | 1.9 g | 1 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | PLANT BASED VEGGIE CUISINE | CURRIED TOFU WITH CASHEWS & RAISINS | Winner |
|---|---|---|---|
| Vitamin B-12 | 1.9 UG | 0 UG | |
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
Minerals
| Mineral | PLANT BASED VEGGIE CUISINE | CURRIED TOFU WITH CASHEWS & RAISINS | Winner |
|---|---|---|---|
| Calcium, Ca | 38 MG | 80 MG | |
| Iron, Fe | 6.7 MG | 1.1 MG | |
| Potassium, K | 135 MG | 0 MG | |
| Sodium, Na | 692 MG | 150 MG |