Nutrient Comparison: Pie crust, standard-type, dry mix, prepared, baked VS Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In Skin:
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked has 2.9 times more Vitamin B1, 9.3 times more Vitamin B2, 1.6 times more Vitamin B3 and 7 times more Vitamin B9 than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 3.1 times more Vitamin B5, 5.3 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
- 1 pound of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Pie crust, standard-type, dry mix, prepared, baked as well as Boiled Potato Flesh, Cooked In Skin without Salt 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 Boiled Potato Flesh, Cooked In Skin:
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked has 12 times more Calcium, 6.9 times more Iron, 2.2 times more Manganese, 1.9 times more Phosphorus, 73.7 times more Selenium, 182.3 times more Sodium and 1.3 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 2.5 times more Copper, 1.5 times more Magnesium, 6.1 times more Potassium and 7.3 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
- 1 pound of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked has 5.8 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, 2.5 times more Carbohydrate and 3.6 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- Both Pie crust, standard-type, dry mix, prepared, baked and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Fiber per one pound.
- 1 pound of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6