Nuts, almonds, oil roasted, with salt added, smoke flavor vs School Lunch, pizza, BIG DADDY'S LS 16" 51% Whole Grain Rolled Edge Turkey Pepperoni Pizza, frozen
Nutrition comparison per 100g serving
vs
Macronutrient Comparison
| Nutrient | Nuts, almonds, oil roasted, with salt added, smoke flavor | School Lunch, pizza, BIG DADDY'S LS 16" 51% Whole Grain Rolled Edge Turkey Pepperoni Pizza, frozen | Winner |
|---|---|---|---|
| Calories | 607 kcal | 248 kcal | |
| Total Fat | 55.9g | 9.3g | |
| Saturated Fat | 3.6g | 4.0g | |
| Cholesterol | 0mg | 0mg | = |
| Sodium | 548mg | 450mg | |
| Total Carbohydrates | 17.9g | 27.4g | |
| Dietary Fiber | 10.7g | 4.1g | |
| Sugars | 3.6g | 3.8g | |
| Protein | 21.4g | 13.6g |
Vitamin Comparison
| Vitamin | Nuts, almonds, oil roasted, with salt added, smoke flavor | School Lunch, pizza, BIG DADDY'S LS 16" 51% Whole Grain Rolled Edge Turkey Pepperoni Pizza, frozen |
|---|---|---|
| Vitamin C | 0mg | 0.2mg |
| Vitamin E | 25.1mg | 0mg |
| Thiamin (B1) | 0mg | 0.2mg |
| Riboflavin (B2) | 0mg | 0.3mg |
| Niacin (B3) | 0mg | 2.4mg |
| Vitamin B6 | 0mg | 0.1mg |
| Vitamin B12 | 0mcg | 1.1mcg |
Mineral Comparison
| Mineral | Nuts, almonds, oil roasted, with salt added, smoke flavor | School Lunch, pizza, BIG DADDY'S LS 16" 51% Whole Grain Rolled Edge Turkey Pepperoni Pizza, frozen |
|---|---|---|
| Calcium | 286mg | 147mg |
| Iron | 3.9mg | 2.4mg |
| Magnesium | 286mg | 39mg |
| Phosphorus | 0mg | 290mg |
| Potassium | 679mg | 293mg |
| Zinc | 0mg | 1.8mg |
Zusammenfassung
School Lunch, pizza, BIG DADDY'S LS 16" 51% Whole Grain Rolled Edge Turkey Pepperoni Pizza, frozen is lower in calories. Nuts, almonds, oil roasted, with salt added, smoke flavor has more protein. Overall, both foods are closely matched.
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Nutritional Disclaimer
This content is for educational and informational purposes only. Nutritional values may vary based on preparation method, portion size, and product brand. Always consult a qualified healthcare provider or registered dietitian for personalized dietary advice.
Data sources: USDA FoodData Central, Korea MFDS, Japan MEXT.