Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Phyllo dough 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 Phyllo dough 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 Phyllo dough:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 3.9 times more Vitamin E and 5.9 times more Vitamin K than Phyllo dough.
- While 14 oz of Phyllo dough contain 1.4 times more Vitamin B1, 1.7 times more Vitamin B5 and 1.3 times more Vitamin B9 than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough provide similar amounts of Vitamin B2 and Vitamin B3 per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6
- 14 ounces of Phyllo dough have insufficient amounts of Vitamin E
- Both Pie crust, standard-type, prepared from recipe, baked as well as Phyllo dough have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, prepared from recipe, baked vs Phyllo dough:
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough have similar amounts of minerals per 14 oz
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough contain similar levels of Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Sodium and Zinc per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Pie crust, standard-type, prepared from recipe, baked as well as Phyllo dough 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 1.8 times more Energy, 5.8 times more Fat, 5.9 times more Saturated Fat, 11.9 times more Omega 3 and 9.8 times more Omega 6 than Phyllo dough.
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough offer comparable quantities of Carbohydrate, Fiber and Protein per 14 ounces.