INDIAN MATTAR PANEER CURRIED PEAS & CHEESE WITH… vs. SANTA FE ENCHILADA BOWL vs. AMY'S, BOWLS RAVIOLI, SPINACH & RICOTTA CHEESE
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
SANTA FE ENCHILADA BOWL has the most protein of the foods compared, at 5.7 g per 100g.
| Nutrient | INDIAN MATTAR PANEER CURRIED PEAS &… | SANTA FE ENCHILADA BOWL | AMY'S, BOWLS RAVIOLI, SPINACH & RICOTTA… |
|---|---|---|---|
| Protein | 4.6 G | 5.7 G | 3.7 G |
| Carbohydrate, by difference | 17 G | 16.6 G | 19.1 G |
| Energy | 124 KCAL | 124 KCAL | 124 KCAL |
| Total Sugars | 2.5 G | 1.8 G | 2.5 G |
| Fiber, total dietary | 1.8 G | 3.2 G | 1.7 G |
| Calcium, Ca | 32 MG | 35 MG | 62 MG |
| Iron, Fe | 0.81 MG | 1.3 MG | 0.6 MG |
| Potassium, K | 124 MG | - | - |
| Sodium, Na | 131 MG | 276 MG | 324 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Sugars, added | 0 G | - | - |
| Cholesterol | 7 MG | 2 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 1.6 G | 0.71 G | 1 G |
| Total lipid (fat) | - | 3.9 G | 3.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.