Nutrient Comparison: Oranges with Peel VS Pie crust, standard-type, frozen, ready-to-bake, unenriched per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel versus 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oranges with Peel vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 14 ounces of Oranges with Peel have 2 times more Vitamin B1, 5 times more Vitamin B2, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6, 3 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- Both Oranges with Peel and Pie crust, standard-type, frozen, ready-to-bake, unenriched provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin B2 and Vitamin C
- Both Raw Oranges with Peel as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 14 ounces of Oranges with Peel have 3.9 times more Calcium, 2.1 times more Iron, 2 times more Potassium and 3.9 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 2.4 times more Phosphorus, 288 times more Sodium and 2.7 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Pie crust, standard-type, frozen, ready-to-bake, unenriched contain similar levels of Copper and Magnesium per 14 ounces.
- 14 ounces of Oranges with Peel lack sufficient amounts of Zinc
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oranges with Peel have 5 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 7.3 times more Energy, 97.3 times more Fat, 124.5 times more Saturated Fat, 47.4 times more Omega 3, 232.1 times more Omega 6, 2.8 times more Carbohydrate and 3 times more Protein than Raw Oranges with Peel .
- 14 ounces of Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6