Nutrient Comparison: Pie crust, standard-type, dry mix, prepared, baked VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Pie crust, standard-type, dry mix, prepared, baked versus 1 lb of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Pie crust, standard-type, dry mix, prepared, baked vs Baked Potato Skin:
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked has 2.5 times more Vitamin B1, 1.8 times more Vitamin B2 and 3.2 times more Vitamin B9 than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.3 times more Vitamin B3, 5.1 times more Vitamin B5, 11 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- Both Pie crust, standard-type, dry mix, prepared, baked as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Pie crust, standard-type, dry mix, prepared, baked vs Baked Potato Skin:
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked has 1.8 times more Calcium, 31.6 times more Selenium and 34.7 times more Sodium than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 11 times more Copper, 3.3 times more Iron, 2.9 times more Magnesium, 2 times more Manganese, 9.2 times more Potassium and 1.3 times more Zinc than Pie crust, standard-type, dry mix, prepared, baked.
- Both Pie crust, standard-type, dry mix, prepared, baked and Baked Potato Skin contain similar levels of Phosphorus per one pound.
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
- 1 pound of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked has 2.5 times more Energy, 304 times more Fat, 296.6 times more Saturated Fat, 19.3 times more Omega 3, 114.2 times more Omega 6 and 1.6 times more Protein than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 4.4 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
- Both Pie crust, standard-type, dry mix, prepared, baked and Baked Potato Skin offer comparable quantities of Carbohydrate per one pound.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6