Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, prepared from recipe, baked versus 14 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Pie crust, standard-type, prepared from recipe, baked vs Fresh Orange juice:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 4.3 times more Vitamin B1, 9.2 times more Vitamin B2, 8.3 times more Vitamin B3, 2.2 times more Vitamin B9, 7.8 times more Vitamin E and 148 times more Vitamin K than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Fresh Orange juice provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- 14 ounces of Fresh Orange juice have insufficient amounts of Vitamin E and Vitamin K
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Orange juice have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, prepared from recipe, baked vs Fresh Orange juice:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 2.1 times more Copper, 14.5 times more Iron, 1.3 times more Magnesium, 30.7 times more Manganese, 3.9 times more Phosphorus, 211 times more Selenium, 542 times more Sodium and 8.8 times more Zinc than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 3 times more Potassium and 9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- 14 ounces of Fresh Orange juice lack sufficient amounts of Manganese, Selenium and Zinc
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Orange juice lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 11.7 times more Energy, 173 times more Fat, 359.3 times more Saturated Fat, 50.6 times more Omega 3, 295.3 times more Omega 6, 4.6 times more Carbohydrate, 8.5 times more Fiber and 9.1 times more Protein than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 49.4 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein