ROASTED VEGETABLE ENCHILADA BAKE vs YANKEE POT ROAST SLOW ROASTED BEEF WITH POTATOES AND VEGETABLES IN A BEEF GRAVY COMPLETE SKILLETS
Nutrition comparison per 100 g serving
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ROASTED VEGETABLE ENCHILADA BAKE wins in 6 out of 10 nutrient categories
ROASTED VEGETABLE ENCHILADA BAKE: 6
vs
YANKEE POT ROAST SLOW ROASTED BEEF WITH POTATOES AND VEGETABLES IN A BEEF GRAVY COMPLETE SKILLETS: 3
(1 ties)
Overview
| Nutrient | ROASTED VEGETABLE ENCHILADA BAKE | YANKEE POT ROAST SLOW ROASTED BEEF WITH POTATOES AND VEGETABLES IN A BEEF GRAVY COMPLETE SKILLETS | Winner |
|---|---|---|---|
| Calories | 110 cal | 92 cal | |
| Protein | 5.5 g | 5.3 g | |
| Carbs | 15.3 g | 10.3 g | |
| Fat | 3.1 g | 3.2 g | |
| Fiber | 3.5 g | 0.7 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | ROASTED VEGETABLE ENCHILADA BAKE | YANKEE POT ROAST SLOW ROASTED BEEF WITH POTATOES AND VEGETABLES IN A BEEF GRAVY COMPLETE SKILLETS | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 32.9 MG | 5.3 MG |
Minerals
| Mineral | ROASTED VEGETABLE ENCHILADA BAKE | YANKEE POT ROAST SLOW ROASTED BEEF WITH POTATOES AND VEGETABLES IN A BEEF GRAVY COMPLETE SKILLETS | Winner |
|---|---|---|---|
| Calcium, Ca | 98 MG | 7 MG | |
| Iron, Fe | 1.4 MG | 0.5 MG | |
| Sodium, Na | 231 MG | 293 MG |