ROASTED POBLANO ENCHILADAS ROASTED POBLANO AND RED BELL PEPPER TOPPED WITH TOMATILLO SAUCE AND MONTEREY JACK vs VEGETABLE A BLEND OF BROCCOLI
Nutrition comparison per 100 g serving
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VEGETABLE A BLEND OF BROCCOLI wins in 8 out of 11 nutrient categories
ROASTED POBLANO ENCHILADAS ROASTED POBLANO AND RED BELL PEPPER TOPPED WITH TOMATILLO SAUCE AND MONTEREY JACK: 2
vs
VEGETABLE A BLEND OF BROCCOLI: 8
(1 ties)
Overview
| Nutrient | ROASTED POBLANO ENCHILADAS ROASTED POBLANO AND RED BELL PEPPER TOPPED WITH TOMATILLO SAUCE AND MONTEREY JACK | VEGETABLE A BLEND OF BROCCOLI | Winner |
|---|---|---|---|
| Calories | 143 cal | 136 cal | |
| Protein | 5.4 g | 5.6 g | |
| Carbs | 17.8 g | 18.7 g | |
| Fat | 6.2 g | 4.0 g | |
| Fiber | 0.4 g | 1 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | ROASTED POBLANO ENCHILADAS ROASTED POBLANO AND RED BELL PEPPER TOPPED WITH TOMATILLO SAUCE AND MONTEREY JACK | VEGETABLE A BLEND OF BROCCOLI | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 4.5 MG |
Minerals
| Mineral | ROASTED POBLANO ENCHILADAS ROASTED POBLANO AND RED BELL PEPPER TOPPED WITH TOMATILLO SAUCE AND MONTEREY JACK | VEGETABLE A BLEND OF BROCCOLI | Winner |
|---|---|---|---|
| Calcium, Ca | 109 MG | 126 MG | |
| Iron, Fe | 0.8 MG | 2.3 MG | |
| Potassium, K | 31 MG | 0 MG | |
| Sodium, Na | 291 MG | 379 MG |