Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Phyllo dough per 1 kg
Compare the macro and micronutrient content in 1 kg of Pie crust, standard-type, prepared from recipe, baked versus 1 kg of Phyllo dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Pie crust, standard-type, prepared from recipe, baked vs Phyllo dough:
- 1 kilogram of Pie crust, standard-type, prepared from recipe, baked has 3.9 times more Vitamin E and 5.9 times more Vitamin K than Phyllo dough.
- While 1 kg of Phyllo dough contains 1.4 times more Vitamin B1, 1.7 times more Vitamin B5 and 1.3 times more Vitamin B9 than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough provide similar amounts of Vitamin B2 and Vitamin B3 per one kilogram.
- 1 kilogram of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6
- 1 kilogram of Phyllo dough have insufficient amounts of Vitamin E
- Both Pie crust, standard-type, prepared from recipe, baked as well as Phyllo dough have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Pie crust, standard-type, prepared from recipe, baked vs Phyllo dough:
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough have similar amounts of minerals per 1 kg
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough contain similar levels of Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Sodium and Zinc per one kilogram.
- 1 kilogram of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Pie crust, standard-type, prepared from recipe, baked as well as Phyllo dough lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Pie crust, standard-type, prepared from recipe, baked has 1.8 times more Energy, 5.8 times more Fat, 5.9 times more Saturated Fat, 11.9 times more Omega 3 and 9.8 times more Omega 6 than Phyllo dough.
- Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough offer comparable quantities of Carbohydrate, Fiber and Protein per one kilogram.