Lets compare vitamin content per 1 pound of Pie crust, refrigerated, regular, baked vs Baked White Potatoes:
Pie crust, refrigerated, regular, baked has 2.9 times more Vitamin B1 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Vitamin B5, 10.6 times more Vitamin B6 and 6.8 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Baked Whole White Potatoes have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B9 per 1 lb.
Both Pie crust, refrigerated, regular, baked as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Pie crust, refrigerated, regular, baked vs Baked White Potatoes:
Pie crust, refrigerated, regular, baked has 1.8 times more Iron, 9 times more Selenium and 67.4 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Copper, 3 times more Magnesium, 1.4 times more Phosphorus, 6.6 times more Potassium, 1.6 times more Zinc and 9.5 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Baked Whole White Potatoes have similar amounts of Calcium and Manganese per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, refrigerated, regular, baked has 5.5 times more Energy, 191.3 times more Fat, 277.2 times more Saturated Fat, 9.9 times more Omega 3, 69.9 times more Omega 6, 2.8 times more Carbohydrate and 1.6 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 1 lb.