Nutrient Comparison: Baked Red Potatoes VS Pie crust, standard-type, dry mix, prepared, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Pie crust, standard-type, dry mix, prepared, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Pie crust, standard-type, dry mix, prepared, baked:
- 14 ounces of Baked Red Potatoes have 2 times more Vitamin B5, 3.8 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- While 14 oz of Pie crust, standard-type, dry mix, prepared, baked contain 4.2 times more Vitamin B1, 3.7 times more Vitamin B2, 1.5 times more Vitamin B3 and 2.6 times more Vitamin B9 than Baked Whole Red Potatoes.
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Pie crust, standard-type, dry mix, prepared, baked:
- 14 ounces of Baked Red Potatoes have 2.4 times more Copper, 1.9 times more Magnesium, 8.8 times more Potassium and 7.2 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- While 14 oz of Pie crust, standard-type, dry mix, prepared, baked contain 6.7 times more Calcium, 3.1 times more Iron, 1.8 times more Manganese and 60.8 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Pie crust, standard-type, dry mix, prepared, baked contain similar levels of Phosphorus and Zinc per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Pie crust, standard-type, dry mix, prepared, baked contain 5.8 times more Energy, 202.7 times more Fat, 192.8 times more Saturated Fat, 12.9 times more Omega 3, 74.6 times more Omega 6, 2.6 times more Carbohydrate and 2.9 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Pie crust, standard-type, dry mix, prepared, baked offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6