Nutrient Comparison: Phyllo dough VS Pie crust, standard-type, frozen, ready-to-bake, enriched, baked per 1 lb
Compare the macro and micronutrient content in 1 lb of Phyllo dough versus 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Phyllo dough vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 1 pound of Phyllo dough has 1.8 times more Vitamin B1, 2.2 times more Vitamin B2 and 1.3 times more Vitamin B9 than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 1.5 times more Vitamin B5, 1.5 times more Vitamin B6, 6.8 times more Vitamin E and 3.1 times more Vitamin K than Phyllo dough.
- Both Phyllo dough and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked provide similar amounts of Vitamin B3 per one pound.
- 1 pound of Phyllo dough have insufficient amounts of Vitamin E
- Both Phyllo dough as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one pound.
Comparing minerals per 1 pound for Phyllo dough vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 1 pound of Phyllo dough has 3.4 times more Selenium than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 1.9 times more Calcium and 1.5 times more Potassium than Phyllo dough.
- Both Phyllo dough and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain similar levels of Copper, Iron, Magnesium, Phosphorus, Sodium and Zinc per one pound.
- 1 pound of Phyllo dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 1.7 times more Energy, 4.8 times more Fat, 6.3 times more Saturated Fat, 2.9 times more Omega 3, 3.8 times more Omega 6, 23.5 times more Sugars and 1.7 times more Fiber than Phyllo dough.
- Both Phyllo dough and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked offer comparable quantities of Carbohydrate and Protein per one pound.