Nutrient Comparison: Baked Potato Flesh VS Pie crust, standard-type, prepared from recipe, baked per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Potato Flesh versus 1 lb of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Potato Flesh vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Baked Potato Flesh has 3.1 times more Vitamin B5, 12 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 3.7 times more Vitamin B1, 13.2 times more Vitamin B2, 2.4 times more Vitamin B3, 7.4 times more Vitamin B9, 7.8 times more Vitamin E and 49.3 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 1 pound of Baked Potato Flesh have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- 1 pound of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Baked Potato Flesh vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Baked Potato Flesh has 2.4 times more Copper, 1.8 times more Magnesium, 5.8 times more Potassium and 7.7 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 8.3 times more Iron, 2.7 times more Manganese, 1.3 times more Phosphorus, 70.3 times more Selenium, 108.4 times more Sodium and 1.5 times more Zinc than Baked Potatoes Flesh no Salt.
- 1 pound of Baked Potato Flesh lack sufficient amounts of Selenium
- 1 pound of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Baked Potatoes Flesh no Salt as well as Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Baked Potato Flesh has 10 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 5.7 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, 2.2 times more Carbohydrate and 3.3 times more Protein than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Fiber per one pound.
- 1 pound of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6