Nutrient Comparison: Baked White Potatoes VS Pie crust, standard-type, prepared from recipe, unbaked per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked White Potatoes versus 5 oz of Pie crust, standard-type, prepared from recipe, unbaked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Pie crust, standard-type, prepared from recipe, unbaked:
- 5 ounces of Baked White Potatoes have 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.
- While 5 oz of Pie crust, standard-type, prepared from recipe, unbaked contain 7.3 times more Vitamin B1, 5.7 times more Vitamin B2, 1.9 times more Vitamin B3, 1.9 times more Vitamin B9 and 4.9 times more Vitamin K than Baked Whole White Potatoes.
- 5 ounces of Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Baked Whole White Potatoes as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked White Potatoes vs Pie crust, standard-type, prepared from recipe, unbaked:
- 5 ounces of Baked White Potatoes have 1.6 times more Copper, 2.3 times more Magnesium, 1.3 times more Phosphorus, 9.2 times more Potassium and 3.8 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, unbaked contain 4 times more Iron, 2 times more Manganese, 37.6 times more Selenium and 68.9 times more Sodium than Baked Whole White Potatoes.
- Both Baked White Potatoes and Pie crust, standard-type, prepared from recipe, unbaked contain similar levels of Zinc per five ounces.
- 5 ounces of Baked White Potatoes lack sufficient amounts of Selenium
- 5 ounces of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Potassium
- Both Baked Whole White Potatoes as well as Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked White Potatoes have 10.2 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, unbaked contain 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.
- 5 ounces of Baked White Potatoes provide inadequate amounts of Omega 3 and Omega 6