Nutrient Comparison: Fresh Orange juice VS Pie crust, standard-type, frozen, ready-to-bake, enriched, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Fresh Orange juice versus 14 oz of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Fresh Orange juice vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 14 ounces of Fresh Orange juice have more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain 3.3 times more Vitamin B1, 5.2 times more Vitamin B2, 8.6 times more Vitamin B3, 2.4 times more Vitamin B5, 2.3 times more Vitamin B9, 13.5 times more Vitamin E and 78 times more Vitamin K than Raw Orange juice.
- Both Fresh Orange juice and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Fresh Orange juice have insufficient amounts of Vitamin E and Vitamin K
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin C
- Both Raw Orange juice as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Fresh Orange juice vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 14 ounces of Fresh Orange juice have 1.8 times more Potassium and 12.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain 1.9 times more Calcium, 2.2 times more Copper, 14 times more Iron, 1.5 times more Magnesium, 4.8 times more Phosphorus, 68 times more Selenium, 467 times more Sodium and 10.2 times more Zinc than Raw Orange juice.
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fresh Orange juice have 2 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain 11.3 times more Energy, 143 times more Fat, 386.5 times more Saturated Fat, 12.5 times more Omega 3, 114.5 times more Omega 6, 5.4 times more Carbohydrate, 16.5 times more Fiber and 9.3 times more Protein than Raw Orange juice.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein