Macaroni and Cheese vs BANQUET
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared is higher in more vitamins & minerals
Calories (kcal)
Macaroni and 82
BANQUET 155
Protein (g)
Macaroni and 3.38
BANQUET 6.89
Carbs (g)
Macaroni and 11.5
BANQUET 6.96
Fat (g)
Macaroni and 2.46
BANQUET 11.1
Fiber (g)
Macaroni and 0.500
BANQUET 1.00
Quick answers
Which has more protein?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared — 6.89g vs 3.38g per 100g.
Which has fewer calories?
Macaroni and Cheese, canned entree — 82 vs 155 kcal per 100g.
Which is more nutrient-dense?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Macaroni and Cheese | BANQUET | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 82 kcal | 155 kcal | -47% |
| Macronutrients | |||
| Water | 81.4 g | 73.5 g | +11% |
| Protein | 3.38 g | 6.89 g | -51% |
| Total lipid (fat) | 2.46 g | 11.1 g | -78% |
| Carbohydrate, by difference | 11.5 g | 6.96 g | +66% |
| Fiber, total dietary | 0.500 g | 1.00 g | -50% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.881 g | 4.28 g | -79% |
| Fatty acids, total monounsaturated | 0.600 g | 5.16 g | -88% |
| Fatty acids, total trans | — | 0.291 g | |
| Cholesterol | 6.00 mg | 36.0 mg | -83% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.101 mg | 0.062 mg | +63% |
| Riboflavin (Vitamin B2) | 0.114 mg | 0.120 mg | -5% |
| Niacin (Vitamin B3) | 1.18 mg | 1.38 mg | -14% |
| Pantothenic acid (Vitamin B5) | 0.074 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.037 mg | 0.140 mg | -74% |
| Biotin (Vitamin B7) | 13.0 ug | 13.0 ug | = |
| Folate, total (Vitamin B9) | 11.0 ug | — | |
| Choline, total | 5.40 mg | — | |
| Vitamin B-12 — Cobalamin | 0.150 ug | 0.380 ug | -61% |
| Vitamin A, RAE | 17.0 ug | — | |
| Carotene, beta | 5.00 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.050 mg | 0.290 mg | -83% |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 35.0 mg | 51.0 mg | -31% |
| Iron, Fe | 0.900 mg | 0.980 mg | -8% |
| Magnesium, Mg | 9.00 mg | 17.0 mg | -47% |
| Phosphorus, P | 47.0 mg | 135 mg | -65% |
| Potassium, K | 84.0 mg | 142 mg | -41% |
| Sodium, Na | 302 mg | 517 mg | -42% |
| Zinc, Zn | 0.450 mg | 0.730 mg | -38% |
| Copper, Cu | 0.296 mg | 0.084 mg | +252% |
| Manganese, Mn | 0.224 mg | 0.173 mg | +29% |
| Selenium, Se | 9.50 ug | 7.70 ug | +23% |
| Other Nutrients | |||
| Energy | 342 kj | 650 kj | -47% |
| Ash | 1.25 g | 1.58 g | -21% |
| Total Sugars | 0.500 g | 0.280 g | +79% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 0 g | 0.280 g | -100% |
| Fructose | 0 g | 0 g | = |
| Lactose | 0.300 g | 0 g | |
| Maltose | 0.200 g | 0 g | |
| Galactose | 0 g | 0 g | = |
| Starch | 9.68 g | 2.50 g | +287% |
| Folic acid (Vitamin B9 — synthetic) | 2.00 ug | 13.0 ug | -85% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 21.0 ug | — | |
| Betaine | 43.2 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 17.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 65.0 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 2.00 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin K1 — Phylloquinone | 0.200 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0.005 g | -100% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0.012 g | -100% |
| SFA 12:0 (Lauric acid) | 0 g | 0.009 g | -100% |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.175 g | 0.197 g | -11% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | 0.024 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.591 g | 2.70 g | -78% |
| SFA 17:0 (Margaric acid) | 0 g | 0.063 g | -100% |
| SFA 18:0 (Stearic acid) | 0.115 g | 1.25 g | -91% |
| SFA 20:0 (Arachidic acid) | 0 g | 0.015 g | -100% |
| SFA 22:0 (Behenic acid) | 0 g | 0.005 g | -100% |
| SFA 24:0 (Lignoceric acid) | 0 g | 0.001 g | -100% |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0.059 g | -100% |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0.427 g | -100% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.413 g | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | 0.043 g | -100% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.600 g | 4.51 g | -87% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 4.29 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0.112 g | -100% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0.002 g | -100% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.002 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.303 g | 1.66 g | -82% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.303 g | 1.48 g | -80% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 1.40 g | |
| PUFA 18:2 CLAs | — | 0.031 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0.065 g | -100% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.063 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.003 g | |
| PUFA 18:3i | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.002 g | -100% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | 0.033 g | -100% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | 0.018 g | -100% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.004 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.014 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0.035 g | -100% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0.003 g | -100% |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.011 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0.005 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.003 g | -100% |
| Fatty acids, total trans-monoenoic | — | 0.238 g | |
| TFA 16:1 t | — | 0.014 g | |
| TFA 18:1 t | — | 0.224 g | |
| TFA 22:1 t | — | 0 g | |
| TFA 18:2 t not further defined | — | 0.053 g | |
| Fatty acids, total trans-polyenoic | — | 0.053 g | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 1.10 mg | — | |
| Choline from phosphatidylcholine | 1.10 mg | — | |
| Choline from phosphocholine | 0.400 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 2.80 mg | — | |
| Total Choline | 5.40 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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