MOROCCAN TAGINE WRAP vs. MUSHROOM & OLIVE PIZZA
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.
MUSHROOM & OLIVE PIZZA has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | MOROCCAN TAGINE WRAP | MUSHROOM & OLIVE PIZZA |
|---|---|---|
| Protein | 6.4 G | 8.1 G |
| Total lipid (fat) | 5.8 G | 8.1 G |
| Carbohydrate, by difference | 25.6 G | 26.8 G |
| Energy | 179 KCAL | 211 KCAL |
| Total Sugars | 3.9 G | 2.4 G |
| Fiber, total dietary | 2.6 G | 1.6 G |
| Calcium, Ca | 38 MG | 122 MG |
| Iron, Fe | 1.3 MG | 2.2 MG |
| Potassium, K | 224 MG | - |
| Sodium, Na | 423 MG | 455 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0.6 G | - |
| Cholesterol | 0 MG | 8 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.64 G | 2.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.