Nutrient Comparison: Pie crust, cookie-type, prepared from recipe, graham cracker, chilled VS Boiled Potato Flesh, Cooked In Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled versus 1 kg of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled has more Vitamin A, 8.6 times more Vitamin B2, 1.5 times more Vitamin B3, 3.4 times more Vitamin B9, 228 times more Vitamin E and 11 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 2.4 times more Vitamin B5, 8.5 times more Vitamin B6 and more Vitamin C than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
- Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B1 per one kilogram.
- 1 kilogram of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Vitamin C
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin A, Vitamin B2, Vitamin E and Vitamin K
- Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Pie crust, cookie-type, prepared from recipe, graham cracker, chilled vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled has 4 times more Calcium, 6.8 times more Iron, 3.3 times more Manganese, 1.5 times more Phosphorus, 19.7 times more Selenium, 140 times more Sodium and 1.5 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 1.5 times more Copper, 4.4 times more Potassium and 12.6 times more Water than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
- Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled and Boiled Potato Flesh, Cooked In Skin contain similar levels of Magnesium per one kilogram.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled has 5.6 times more Energy, 244 times more Fat, 195.8 times more Saturated Fat, 29.4 times more Omega 3, 202.3 times more Omega 6, 3.2 times more Carbohydrate, 41.3 times more Sugars and 2.2 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6