Nutrient Comparison: Canned Orange Juice VS Pie crust, standard-type, prepared from recipe, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Orange Juice 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 Canned Orange Juice vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Canned Orange Juice have 1.2 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 10 times more Vitamin B1, 13.2 times more Vitamin B2, 16.5 times more Vitamin B3, 2.8 times more Vitamin B9, 1.6 times more Vitamin E and 148 times more Vitamin K than Unsweetened Canned Orange Juice.
- Both Canned Orange Juice and Pie crust, standard-type, prepared from recipe, baked provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Canned Orange Juice have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin E and Vitamin K
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Unsweetened Canned Orange Juice 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 Canned Orange Juice vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Canned Orange Juice have 2.7 times more Potassium and 9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 4.1 times more Copper, 28.9 times more Iron, 1.4 times more Magnesium, 20.5 times more Manganese, 3.9 times more Phosphorus, 211 times more Selenium, 135.5 times more Sodium and 11 times more Zinc than Unsweetened Canned Orange Juice.
- 14 ounces of Canned Orange Juice lack sufficient amounts of Iron, Manganese, Selenium and Zinc
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Unsweetened Canned Orange Juice as well as Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Canned Orange Juice have 51.5 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 11.2 times more Energy, 230.7 times more Fat, 479 times more Saturated Fat, 79.6 times more Omega 3, 317.2 times more Omega 6, 4.3 times more Carbohydrate, 5.7 times more Fiber and 9.4 times more Protein than Unsweetened Canned Orange Juice.
- 14 ounces of Canned Orange Juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein