Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Baked Potato Skin 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 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, prepared from recipe, baked vs Baked Potato Skin:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 3.2 times more Vitamin B1, 2.6 times more Vitamin B2, 3 times more Vitamin B9, 7.8 times more Vitamin E and 8.7 times more Vitamin K than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 4.8 times more Vitamin B5, 24.6 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 Baked Potato Skin provide similar amounts of Vitamin B3 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 Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Pie crust, standard-type, prepared from recipe, 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, prepared from recipe, baked vs Baked Potato Skin:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 30.1 times more Selenium and 25.8 times more Sodium than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.4 times more Calcium, 9 times more Copper, 2.4 times more Iron, 3.1 times more Magnesium, 1.4 times more Manganese, 1.5 times more Phosphorus and 8.6 times more Potassium than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Baked Potato Skin contain similar levels of Zinc per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and 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, prepared from recipe, baked have 2.7 times more Energy, 346 times more Fat, 331.6 times more Saturated Fat, 55.7 times more Omega 3, 267.7 times more Omega 6 and 1.5 times more Protein than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 4.6 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, 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