Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Pie crust, refrigerated, regular, unbaked:
Baked Whole White Potatoes have 1.3 times more Vitamin B3, 1.2 times more Vitamin B5, 10.6 times more Vitamin B6, 1.5 times more Vitamin B9 and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.4 times more Vitamin B1 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Vitamin B2 per 14 oz.
Both Baked Whole White Potatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Pie crust, refrigerated, regular, unbaked:
Baked Whole White Potatoes have 2.8 times more Copper, 3.4 times more Magnesium, 1.7 times more Phosphorus, 7.5 times more Potassium, 1.8 times more Zinc and 3.9 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.6 times more Iron, 8 times more Selenium and 58.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Calcium and Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, unbaked contains 4.8 times more Energy, 169.7 times more Fat, 239.9 times more Saturated Fat, 8.7 times more Omega 3, 61.2 times more Omega 6, 2.4 times more Carbohydrate and 1.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Fiber per 14 oz.
Both Baked Whole White Potatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 14 oz.