Nutrient Comparison: Potato Skin VS Pie crust, standard-type, prepared from recipe, baked per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin versus 1 kg of Pie crust, standard-type, prepared from recipe, 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, prepared from recipe, baked:
- 1 kilogram of Potato Skin has 1.7 times more Vitamin B5, 9.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- While 1 kg of Pie crust, standard-type, prepared from recipe, baked contains 18.6 times more Vitamin B1, 7.3 times more Vitamin B2, 3.2 times more Vitamin B3 and 3.9 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, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Raw Potato Skin as well as Pie crust, standard-type, prepared from recipe, 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, prepared from recipe, baked:
- 1 kilogram of Potato Skin has 3 times more Calcium, 4.6 times more Copper, 1.6 times more Magnesium, 1.4 times more Manganese, 6.2 times more Potassium and 8.5 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 1 kg of Pie crust, standard-type, prepared from recipe, baked contains 1.8 times more Phosphorus, 70.3 times more Selenium, 54.2 times more Sodium and 1.3 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Iron per one kilogram.
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
- 1 kilogram of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Potato Skin has 1.5 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- While 1 kg of Pie crust, standard-type, prepared from recipe, baked contains 9.1 times more Energy, 346 times more Fat, 331.6 times more Saturated Fat, 55.7 times more Omega 3, 267.7 times more Omega 6, 3.8 times more Carbohydrate and 2.5 times more Protein than Raw Potato Skin.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6