VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA vs CHEESE GLUTEN FREE TRADITIONAL CRUST PIZZA WITH TOMATO SAUCE AND A BLEND OF MOZZARELLA
Nutrition comparison per 100 g serving
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CHEESE GLUTEN FREE TRADITIONAL CRUST PIZZA WITH TOMATO SAUCE AND A BLEND OF MOZZARELLA wins in 6 out of 12 nutrient categories
VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA: 4
vs
CHEESE GLUTEN FREE TRADITIONAL CRUST PIZZA WITH TOMATO SAUCE AND A BLEND OF MOZZARELLA: 6
(2 ties)
Overview
| Nutrient | VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA | CHEESE GLUTEN FREE TRADITIONAL CRUST PIZZA WITH TOMATO SAUCE AND A BLEND OF MOZZARELLA | Winner |
|---|---|---|---|
| Calories | 203 cal | 227 cal | |
| Protein | 7.7 g | 8.7 g | |
| Carbs | 30.1 g | 30 g | |
| Fat | 6.3 g | 8.7 g | |
| Fiber | 2.1 g | 3.3 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA | CHEESE GLUTEN FREE TRADITIONAL CRUST PIZZA WITH TOMATO SAUCE AND A BLEND OF MOZZARELLA | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.5 MG | 0 MG | |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA | CHEESE GLUTEN FREE TRADITIONAL CRUST PIZZA WITH TOMATO SAUCE AND A BLEND OF MOZZARELLA | Winner |
|---|---|---|---|
| Calcium, Ca | 42 MG | 173 MG | |
| Iron, Fe | 2.8 MG | 0.7 MG | |
| Potassium, K | 91 MG | 120 MG | |
| Sodium, Na | 392 MG | 480 MG |