Turkey Pot Pie vs BANQUET
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Turkey Pot 176
BANQUET 155
Protein (g)
Turkey Pot 6.50
BANQUET 6.89
Carbs (g)
Turkey Pot 17.7
BANQUET 6.96
Fat (g)
Turkey Pot 8.80
BANQUET 11.1
Fiber (g)
Turkey Pot 1.10
BANQUET 1.00
Quick answers
Which has more protein?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared — 6.89g vs 6.50g per 100g.
Which has fewer calories?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared — 155 vs 176 kcal per 100g.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Turkey Pot Pie | BANQUET | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 176 kcal | 155 kcal | +14% |
| Macronutrients | |||
| Water | 65.7 g | 73.5 g | -11% |
| Protein | 6.50 g | 6.89 g | -6% |
| Total lipid (fat) | 8.80 g | 11.1 g | -21% |
| Carbohydrate, by difference | 17.7 g | 6.96 g | +154% |
| Fiber, total dietary | 1.10 g | 1.00 g | +10% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.88 g | 4.28 g | -33% |
| Fatty acids, total monounsaturated | 3.46 g | 5.16 g | -33% |
| Fatty acids, total trans | — | 0.291 g | |
| Cholesterol | 16.0 mg | 36.0 mg | -56% |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.062 mg | |
| Riboflavin (Vitamin B2) | — | 0.120 mg | |
| Niacin (Vitamin B3) | — | 1.38 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.140 mg | |
| Biotin (Vitamin B7) | — | 13.0 ug | |
| Vitamin B-12 — Cobalamin | — | 0.380 ug | |
| Carotene, beta | 1060 ug | — | |
| Vitamin E (alpha-tocopherol) | — | 0.290 mg | |
| Minerals | |||
| Calcium, Ca | — | 51.0 mg | |
| Iron, Fe | 1.00 mg | 0.980 mg | +2% |
| Magnesium, Mg | — | 17.0 mg | |
| Phosphorus, P | — | 135 mg | |
| Potassium, K | — | 142 mg | |
| Sodium, Na | 350 mg | 517 mg | -32% |
| Zinc, Zn | — | 0.730 mg | |
| Copper, Cu | — | 0.084 mg | |
| Manganese, Mn | — | 0.173 mg | |
| Selenium, Se | — | 7.70 ug | |
| Other Nutrients | |||
| Energy | 736 kj | 650 kj | +13% |
| Ash | 1.30 g | 1.58 g | -18% |
| Total Sugars | — | 0.280 g | |
| Sucrose | — | 0 g | |
| Glucose | — | 0.280 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Starch | — | 2.50 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 13.0 ug | |
| Vitamin A, IU | 1767 IU | — | |
| 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 | |
| SFA 4:0 (Butyric acid) | — | 0.005 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0.012 g | |
| SFA 12:0 (Lauric acid) | — | 0.009 g | |
| SFA 14:0 (Myristic acid) | — | 0.197 g | |
| SFA 15:0 (Pentadecanoic acid) | — | 0.024 g | |
| SFA 16:0 (Palmitic acid) | — | 2.70 g | |
| SFA 17:0 (Margaric acid) | — | 0.063 g | |
| SFA 18:0 (Stearic acid) | — | 1.25 g | |
| SFA 20:0 (Arachidic acid) | — | 0.015 g | |
| SFA 22:0 (Behenic acid) | — | 0.005 g | |
| SFA 24:0 (Lignoceric acid) | — | 0.001 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0.059 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.427 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.413 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.043 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 4.51 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 4.29 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.112 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0.002 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.002 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 1.38 g | 1.66 g | -17% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 1.48 g | |
| 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) | — | 0.065 g | |
| 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) | — | 0.002 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0.033 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.018 g | |
| 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) | — | 0.035 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0.003 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.011 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0.005 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0.003 g | |
| 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 | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Turkey Pot Pie, frozen entree nutrition facts BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared nutrition facts Compare other foods →
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