Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Fresh Orange juice per 1 lb
Compare the macro and micronutrient content in 1 lb of Pie crust, standard-type, prepared from recipe, baked versus 1 lb of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Pie crust, standard-type, prepared from recipe, baked vs Fresh Orange juice:
- 1 pound of Pie crust, standard-type, prepared from recipe, baked has 4.3 times more Vitamin B1, 9.2 times more Vitamin B2, 8.3 times more Vitamin B3, 2.2 times more Vitamin B9, 7.8 times more Vitamin E and 148 times more Vitamin K than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Fresh Orange juice provide similar amounts of Vitamin B5 per one pound.
- 1 pound of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- 1 pound of Fresh Orange juice have insufficient amounts of Vitamin E and Vitamin K
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Orange juice have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Pie crust, standard-type, prepared from recipe, baked vs Fresh Orange juice:
- 1 pound of Pie crust, standard-type, prepared from recipe, baked has 2.1 times more Copper, 14.5 times more Iron, 1.3 times more Magnesium, 30.7 times more Manganese, 3.9 times more Phosphorus, 211 times more Selenium, 542 times more Sodium and 8.8 times more Zinc than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 3 times more Potassium and 9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- 1 pound of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- 1 pound of Fresh Orange juice lack sufficient amounts of Manganese, Selenium and Zinc
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Orange juice lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Pie crust, standard-type, prepared from recipe, baked has 11.7 times more Energy, 173 times more Fat, 359.3 times more Saturated Fat, 50.6 times more Omega 3, 295.3 times more Omega 6, 4.6 times more Carbohydrate, 8.5 times more Fiber and 9.1 times more Protein than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 49.4 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- 1 pound of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein