RED VEGETABLE ENCHILADAS ONIONS AND ROASTED RED… vs. RISOTTO PIZZAIOLA WITH PARMESAN OVEN KITS,…
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.
RISOTTO PIZZAIOLA WITH PARMESAN OVEN KITS,… has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | RED VEGETABLE ENCHILADAS ONIONS AND… | RISOTTO PIZZAIOLA WITH PARMESAN OVEN… |
|---|---|---|
| Protein | 7.4 G | 8.2 G |
| Total lipid (fat) | 7.4 G | 6.5 G |
| Carbohydrate, by difference | 20.9 G | 12.5 G |
| Energy | 172 KCAL | 162 KCAL |
| Total Sugars | 3.1 G | 1.6 G |
| Fiber, total dietary | 3.7 G | 1.1 G |
| Calcium, Ca | 160 MG | 74 MG |
| Iron, Fe | 1.5 MG | 0.61 MG |
| Potassium, K | 233 MG | 183 MG |
| Sodium, Na | 319 MG | 384615 MG |
| Sugars, added | 1.2 G | 0.3 G |
| Cholesterol | 12 MG | 28 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.8 G | 3.2 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.