RED POTATO WEDGES & ONIONS SEASONED WITH SALT AND PEPPER OVEN ROASTERS vs YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI
Nutrition comparison per 100 g serving
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YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI wins in 7 out of 12 nutrient categories
RED POTATO WEDGES & ONIONS SEASONED WITH SALT AND PEPPER OVEN ROASTERS: 3
vs
YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI: 7
(2 ties)
Overview
| Nutrient | RED POTATO WEDGES & ONIONS SEASONED WITH SALT AND PEPPER OVEN ROASTERS | YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI | Winner |
|---|---|---|---|
| Calories | 97 cal | 34 cal | |
| Protein | 1.8 g | 1.1 g | |
| Carbs | 16.8 g | 6.8 g | |
| Fat | 2.2 g | 0 g | |
| Fiber | 1.8 g | 2.3 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | RED POTATO WEDGES & ONIONS SEASONED WITH SALT AND PEPPER OVEN ROASTERS | YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 13.6 MG | |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | RED POTATO WEDGES & ONIONS SEASONED WITH SALT AND PEPPER OVEN ROASTERS | YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI | Winner |
|---|---|---|---|
| Calcium, Ca | 0 MG | 23 MG | |
| Iron, Fe | 0.6 MG | 0.8 MG | |
| Potassium, K | 434 MG | 0 MG | |
| Sodium, Na | 478 MG | 34 MG |