Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Baked Potato Skin 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 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, prepared from recipe, baked vs Baked Potato Skin:
- 1 pound of Pie crust, standard-type, prepared from recipe, baked has 3.2 times more Vitamin B1, 2.6 times more Vitamin B2, 3 times more Vitamin B9, 7.8 times more Vitamin E and 8.7 times more Vitamin K than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 4.8 times more Vitamin B5, 24.6 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 Baked Potato Skin provide similar amounts of Vitamin B3 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 Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Pie crust, standard-type, prepared from recipe, 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, prepared from recipe, baked vs Baked Potato Skin:
- 1 pound of Pie crust, standard-type, prepared from recipe, baked has 30.1 times more Selenium and 25.8 times more Sodium than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 3.4 times more Calcium, 9 times more Copper, 2.4 times more Iron, 3.1 times more Magnesium, 1.4 times more Manganese, 1.5 times more Phosphorus and 8.6 times more Potassium than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Baked Potato Skin contain similar levels of Zinc per one pound.
- 1 pound of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and 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, prepared from recipe, baked has 2.7 times more Energy, 346 times more Fat, 331.6 times more Saturated Fat, 55.7 times more Omega 3, 267.7 times more Omega 6 and 1.5 times more Protein than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 4.6 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, 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