Nutrient Comparison: Florida Oranges VS Pie crust, standard-type, prepared from recipe, baked per 1 lb
Compare the macro and micronutrient content in 1 lb of Florida Oranges versus 1 lb 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 pound of Florida Oranges vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Florida Oranges has 1.4 times more Vitamin B5, 2 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 3.9 times more Vitamin B1, 6.9 times more Vitamin B2, 8.3 times more Vitamin B3, 3.9 times more Vitamin B9, 1.7 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
- 1 pound of Florida Oranges have insufficient amounts of Vitamin E and Vitamin K
- 1 pound of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Raw Florida Oranges as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Florida Oranges vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Florida Oranges has 4.3 times more Calcium, 2.5 times more Potassium and 8.9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 2.3 times more Copper, 32.1 times more Iron, 1.4 times more Magnesium, 17.9 times more Manganese, 5.6 times more Phosphorus, 42.2 times more Selenium, more Sodium and 5.5 times more Zinc than Raw Florida Oranges.
- 1 pound of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
- 1 pound of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Florida Oranges has 53.8 times more Sugars and 1.4 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 11.5 times more Energy, 164.8 times more Fat, 344.9 times more Saturated Fat, 50.6 times more Omega 3, 276.3 times more Omega 6, 4.1 times more Carbohydrate and 9.1 times more Protein than Raw Florida Oranges.
- 1 pound of Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein