Nutrient Comparison: Pie crust, refrigerated, regular, baked VS Boiled Potato Flesh, Cooked In Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Pie crust, refrigerated, regular, baked 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, refrigerated, regular, baked vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Pie crust, refrigerated, regular, baked has 1.3 times more Vitamin B1, 1.9 times more Vitamin B2 and 3.2 times more Vitamin B9 than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 1.8 times more Vitamin B5 and 15 times more Vitamin B6 than Pie crust, refrigerated, regular, baked.
- Both Pie crust, refrigerated, regular, baked and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Pie crust, refrigerated, regular, baked as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin B12, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Pie crust, refrigerated, regular, baked vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Pie crust, refrigerated, regular, baked has 3.7 times more Iron, 1.5 times more Manganese, 15 times more Selenium and 118 times more Sodium than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 3.7 times more Copper, 2.4 times more Magnesium, 4.6 times more Potassium, 1.4 times more Zinc and 9.7 times more Water than Pie crust, refrigerated, regular, baked.
- Both Pie crust, refrigerated, regular, baked and Boiled Potato Flesh, Cooked In Skin contain similar levels of Phosphorus per one kilogram.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Selenium
- Both Pie crust, refrigerated, regular, baked as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Pie crust, refrigerated, regular, baked has 5.8 times more Energy, 286.9 times more Fat, 426.4 times more Saturated Fat, 14.8 times more Omega 3, 107 times more Omega 6, 2.9 times more Carbohydrate and 1.8 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 1.3 times more Fiber than Pie crust, refrigerated, regular, baked.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6