Nutrient Comparison: Phyllo dough VS Pie crust, standard-type, prepared from recipe, baked per 1 lb
Compare the macro and micronutrient content in 1 lb of Phyllo dough 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 Phyllo dough vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Phyllo dough has 1.4 times more Vitamin B1, 1.2 times more Vitamin B2, 1.2 times more Vitamin B3, 1.7 times more Vitamin B5 and 1.3 times more Vitamin B9 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 E and 5.9 times more Vitamin K than Phyllo dough.
- 1 pound of Phyllo dough have insufficient amounts of Vitamin E
- 1 pound of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6
- Both Phyllo dough as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one pound.
Comparing minerals per 1 pound for Phyllo dough vs Pie crust, standard-type, prepared from recipe, baked:
- Both Phyllo dough and Pie crust, standard-type, prepared from recipe, baked have similar amounts of minerals per 1 lb
- Both Phyllo dough and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Sodium and Zinc per one pound.
- 1 pound of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Phyllo dough as well as Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 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 Phyllo dough and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Carbohydrate, Fiber and Protein per one pound.