TAI PEI vs OVEN-ROASTED BUTERNUT SQUASH BLENDED WITH RICOTTA
Nutrition comparison per 100 g serving
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OVEN-ROASTED BUTERNUT SQUASH BLENDED WITH RICOTTA wins in 6 out of 11 nutrient categories
TAI PEI: 4
vs
OVEN-ROASTED BUTERNUT SQUASH BLENDED WITH RICOTTA: 6
(1 ties)
Overview
| Nutrient | TAI PEI | OVEN-ROASTED BUTERNUT SQUASH BLENDED WITH RICOTTA | Winner |
|---|---|---|---|
| Calories | 111 cal | 164 cal | |
| Protein | 3.8 g | 6.4 g | |
| Carbs | 20.2 g | 25 g | |
| Fat | 1.8 g | 5 g | |
| Fiber | 1.3 g | 2.1 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | TAI PEI | OVEN-ROASTED BUTERNUT SQUASH BLENDED WITH RICOTTA | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 12.1 MG | 0 MG |
Minerals
| Mineral | TAI PEI | OVEN-ROASTED BUTERNUT SQUASH BLENDED WITH RICOTTA | Winner |
|---|---|---|---|
| Calcium, Ca | 20 MG | 135 MG | |
| Iron, Fe | 0.5 MG | 1.4 MG | |
| Potassium, K | 0 MG | 190 MG | |
| Sodium, Na | 194 MG | 500 MG |