Turnover vs BANQUET
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen is higher in more vitamins & minerals
Calories (kcal)
Turnover 215
BANQUET 155
Protein (g)
Turnover 9.45
BANQUET 6.89
Carbs (g)
Turnover 31.9
BANQUET 6.96
Fat (g)
Turnover 5.51
BANQUET 11.1
Fiber (g)
Turnover 0.800
BANQUET 1.00
Quick answers
Which has more protein?
Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen — 9.45g vs 6.89g per 100g.
Which has fewer calories?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared — 155 vs 215 kcal per 100g.
Which is more nutrient-dense?
Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen 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 | Turnover | BANQUET | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 215 kcal | 155 kcal | +39% |
| Macronutrients | |||
| Water | 51.2 g | 73.5 g | -30% |
| Protein | 9.45 g | 6.89 g | +37% |
| Total lipid (fat) | 5.51 g | 11.1 g | -50% |
| Carbohydrate, by difference | 31.9 g | 6.96 g | +358% |
| Fiber, total dietary | 0.800 g | 1.00 g | -20% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.76 g | 4.28 g | -36% |
| Fatty acids, total monounsaturated | 1.68 g | 5.16 g | -67% |
| Fatty acids, total trans | 0 g | 0.291 g | -100% |
| Cholesterol | 20.0 mg | 36.0 mg | -44% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.312 mg | 0.062 mg | +403% |
| Riboflavin (Vitamin B2) | 0.298 mg | 0.120 mg | +148% |
| Niacin (Vitamin B3) | 2.71 mg | 1.38 mg | +96% |
| Vitamin B-6 — Pyridoxine | 0.109 mg | 0.140 mg | -22% |
| Biotin (Vitamin B7) | 58.0 ug | 13.0 ug | +346% |
| Folate, total (Vitamin B9) | 45.0 ug | — | |
| Choline, total | 20.7 mg | — | |
| Vitamin B-12 — Cobalamin | 0.580 ug | 0.380 ug | +53% |
| Vitamin A, RAE | 37.0 ug | — | |
| Carotene, beta | 24.0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.130 mg | 0.290 mg | -55% |
| Vitamin D (D2 + D3) | 0.100 ug | — | |
| Minerals | |||
| Calcium, Ca | 197 mg | 51.0 mg | +286% |
| Iron, Fe | 2.13 mg | 0.980 mg | +117% |
| Magnesium, Mg | 18.0 mg | 17.0 mg | +6% |
| Phosphorus, P | 202 mg | 135 mg | +50% |
| Potassium, K | 117 mg | 142 mg | -18% |
| Sodium, Na | 378 mg | 517 mg | -27% |
| Zinc, Zn | 1.51 mg | 0.730 mg | +107% |
| Copper, Cu | 0.077 mg | 0.084 mg | -8% |
| Manganese, Mn | — | 0.173 mg | |
| Selenium, Se | 20.9 ug | 7.70 ug | +171% |
| Other Nutrients | |||
| Energy | 899 kj | 650 kj | +38% |
| Ash | 1.92 g | 1.58 g | +22% |
| Total Sugars | 3.94 g | 0.280 g | +1307% |
| 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 | 13.0 ug | = |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 90.0 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 34.0 ug | — | |
| Beta-carotene (Provitamin A) | 3.00 ug | — | |
| Vitamin A, IU | 158 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 13.0 ug | — | |
| Lycopene | 32.0 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) | 5.00 IU | — | |
| Vitamin K1 — Phylloquinone | 1.90 ug | — | |
| SFA 4:0 (Butyric acid) | 0.090 g | 0.005 g | +1700% |
| SFA 6:0 (Caproic acid) | 0.018 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.020 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.045 g | 0.012 g | +275% |
| SFA 12:0 (Lauric acid) | 0.043 g | 0.009 g | +378% |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.340 g | 0.197 g | +73% |
| SFA 15:0 (Pentadecanoic acid) | 0.008 g | 0.024 g | -67% |
| SFA 16:0 (Palmitic acid) | 1.43 g | 2.70 g | -47% |
| SFA 17:0 (Margaric acid) | 0.019 g | 0.063 g | -70% |
| SFA 18:0 (Stearic acid) | 0.639 g | 1.25 g | -49% |
| SFA 20:0 (Arachidic acid) | 0.003 g | 0.015 g | -80% |
| 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) | 0.010 g | 0.059 g | -83% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.126 g | 0.427 g | -70% |
| 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) | 1.53 g | 4.51 g | -66% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 4.29 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.011 g | 0.112 g | -90% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.005 g | 0.002 g | +150% |
| 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 | 0.362 g | 1.66 g | -78% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.314 g | 1.48 g | -79% |
| 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) | 0.039 g | 0.065 g | -40% |
| 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) | 0.006 g | 0.033 g | -82% |
| 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) | 0.004 g | 0.035 g | -89% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0.003 g | -100% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | 0.011 g | -100% |
| 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 | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen nutrition facts BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +403% in Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen Biotin (Vitamin B7) +346% in Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen Calcium, Ca +286% in Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen Selenium, Se +171% in Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen
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