Nutrient Comparison: Dried Butternuts VS Pie crust, refrigerated, regular, baked per 1 kg
Compare the macro and micronutrient content in 1 kg of Dried Butternuts versus 1 kg of Pie crust, refrigerated, regular, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Dried Butternuts vs Pie crust, refrigerated, regular, baked:
- 1 kilogram of Dried Butternuts has 2.7 times more Vitamin B1, 4 times more Vitamin B2, 2.1 times more Vitamin B5, 28 times more Vitamin B6 and 2.1 times more Vitamin B9 than Pie crust, refrigerated, regular, baked.
- Both Dried Butternuts and Pie crust, refrigerated, regular, baked provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6
- Both Dried Butternuts as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Dried Butternuts vs Pie crust, refrigerated, regular, baked:
- 1 kilogram of Dried Butternuts has 4.4 times more Calcium, 8.8 times more Copper, 3.5 times more Iron, 26.3 times more Magnesium, 31.4 times more Manganese, 8.6 times more Phosphorus, 5.1 times more Potassium, 3.8 times more Selenium and 14.2 times more Zinc than Pie crust, refrigerated, regular, baked.
- While 1 kg of Pie crust, refrigerated, regular, baked contains 472 times more Sodium than Dried Butternuts.
- 1 kilogram of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Dried Butternuts has 1.2 times more Energy, 2 times more Fat, 58.9 times more Omega 3, 9.9 times more Omega 6, 3.4 times more Fiber and 7.3 times more Protein than Pie crust, refrigerated, regular, baked.
- While 1 kg of Pie crust, refrigerated, regular, baked contains 8.5 times more Saturated Fat and 4.9 times more Carbohydrate than Dried Butternuts.