Nutrient Comparison: Pie crust, standard-type, dry mix, prepared, baked VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, dry mix, prepared, baked versus 14 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Pie crust, standard-type, dry mix, prepared, baked vs Baked Potato Skin:
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked have 2.5 times more Vitamin B1, 1.8 times more Vitamin B2 and 3.2 times more Vitamin B9 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.3 times more Vitamin B3, 5.1 times more Vitamin B5, 11 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- Both Pie crust, standard-type, dry mix, prepared, baked as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, dry mix, prepared, baked vs Baked Potato Skin:
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked have 1.8 times more Calcium, 31.6 times more Selenium and 34.7 times more Sodium than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 11 times more Copper, 3.3 times more Iron, 2.9 times more Magnesium, 2 times more Manganese, 9.2 times more Potassium and 1.3 times more Zinc than Pie crust, standard-type, dry mix, prepared, baked.
- Both Pie crust, standard-type, dry mix, prepared, baked and Baked Potato Skin contain similar levels of Phosphorus per 14 ounces.
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked have 2.5 times more Energy, 304 times more Fat, 296.6 times more Saturated Fat, 19.3 times more Omega 3, 114.2 times more Omega 6 and 1.6 times more Protein than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 4.4 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
- Both Pie crust, standard-type, dry mix, prepared, baked and Baked Potato Skin offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6