Nutrient Comparison: Dried Butternuts VS Pie crust, standard-type, prepared from recipe, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Dried Butternuts versus 14 oz of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Dried Butternuts vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Dried Butternuts have 3.6 times more Vitamin B5, 22.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 1.9 times more Vitamin B2 and 3.2 times more Vitamin B3 than Dried Butternuts.
- Both Dried Butternuts and Pie crust, standard-type, prepared from recipe, baked provide similar amounts of Vitamin B1 and Vitamin B9 per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Dried Butternuts as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Dried Butternuts vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Dried Butternuts have 5.3 times more Calcium, 4.9 times more Copper, 1.4 times more Iron, 16.9 times more Magnesium, 15.3 times more Manganese, 6.7 times more Phosphorus, 6.3 times more Potassium and 7.1 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 542 times more Sodium than Dried Butternuts.
- Both Dried Butternuts and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Selenium per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Dried Butternuts have 1.6 times more Fat, 15.7 times more Omega 3, 3.9 times more Omega 6, 2.8 times more Fiber and 3.9 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 6.6 times more Saturated Fat and 3.9 times more Carbohydrate than Dried Butternuts.
- Both Dried Butternuts and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Energy per 14 ounces.