Lets compare vitamin content per 1 pound of Pie crust, standard-type, prepared from recipe, unbaked vs Baked White Potatoes:
Pie crust, standard-type, prepared from recipe, unbaked has 7.3 times more Vitamin B1, 5.7 times more Vitamin B2, 1.9 times more Vitamin B3, 1.9 times more Vitamin B9, 7 times more Vitamin E and 4.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Vitamin B5, 9.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pie crust, standard-type, prepared from recipe, unbaked vs Baked White Potatoes:
Pie crust, standard-type, prepared from recipe, unbaked has 4 times more Iron, 2 times more Manganese, 37.6 times more Selenium and 68.9 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Copper, 2.3 times more Magnesium, 9.2 times more Potassium and 3.8 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked and Baked Whole White Potatoes have similar amounts of Calcium, Phosphorus and Zinc per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, standard-type, prepared from recipe, unbaked has 5.1 times more Energy, 205.3 times more Fat, 191.9 times more Saturated Fat, 33.1 times more Omega 3, 155.6 times more Omega 6, 2 times more Carbohydrate, 1.6 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 10.2 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.