Nutrient Comparison: Potato Skin VS Pie crust, standard-type, dry mix, prepared, baked per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin versus 1 kg of Pie crust, standard-type, dry mix, prepared, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Potato Skin vs Pie crust, standard-type, dry mix, prepared, baked:
- 1 kilogram of Potato Skin has 1.8 times more Vitamin B5, 4.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- While 1 kg of Pie crust, standard-type, dry mix, prepared, baked contains 14.4 times more Vitamin B1, 4.9 times more Vitamin B2, 2.3 times more Vitamin B3 and 4.1 times more Vitamin B9 than Raw Potato Skin.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
- 1 kilogram of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- Both Raw Potato Skin as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Potato Skin vs Pie crust, standard-type, dry mix, prepared, baked:
- 1 kilogram of Potato Skin has 5.7 times more Copper, 1.5 times more Iron, 1.5 times more Magnesium, 2 times more Manganese, 6.7 times more Potassium and 7.9 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- While 1 kg of Pie crust, standard-type, dry mix, prepared, baked contains 2 times more Calcium, 2.2 times more Phosphorus, 73.7 times more Selenium and 72.9 times more Sodium than Raw Potato Skin.
- Both Potato Skin and Pie crust, standard-type, dry mix, prepared, baked contain similar levels of Zinc per one kilogram.
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
- 1 kilogram of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Potato Skin has 1.4 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
- While 1 kg of Pie crust, standard-type, dry mix, prepared, baked contains 8.6 times more Energy, 304 times more Fat, 296.6 times more Saturated Fat, 19.3 times more Omega 3, 114.2 times more Omega 6, 4.1 times more Carbohydrate and 2.6 times more Protein than Raw Potato Skin.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6