Nutrient Comparison: Pie crust, standard-type, dry mix VS Baked Red Potatoes per 7 oz
Compare the macro and micronutrient content in 7 oz of Pie crust, standard-type, dry mix versus 7 oz of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Pie crust, standard-type, dry mix vs Baked Red Potatoes:
- 7 ounces of Pie crust, standard-type, dry mix have 5.4 times more Vitamin B1, 4.3 times more Vitamin B2, 1.7 times more Vitamin B3 and 3.9 times more Vitamin B9 than Baked Red Potatoes.
- While 7 oz of Baked Whole Red Potatoes contain 1.3 times more Vitamin B5, 3.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix.
- 7 ounces of Pie crust, standard-type, dry mix have insufficient amounts of Vitamin C
- Both Pie crust, standard-type, dry mix as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Pie crust, standard-type, dry mix vs Baked Red Potatoes:
- 7 ounces of Pie crust, standard-type, dry mix have 6.8 times more Calcium, 3.2 times more Iron, 1.8 times more Manganese and 62.8 times more Sodium than Baked Red Potatoes.
- While 7 oz of Baked Whole Red Potatoes contain 2.3 times more Copper, 1.9 times more Magnesium, 8.5 times more Potassium and 10.1 times more Water than Pie crust, standard-type, dry mix.
- Both Pie crust, standard-type, dry mix and Baked Red Potatoes contain similar levels of Phosphorus and Zinc per seven ounces.
- 7 ounces of Pie crust, standard-type, dry mix lack sufficient amounts of Potassium
- 7 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Pie crust, standard-type, dry mix have 6 times more Energy, 209.3 times more Fat, 199.4 times more Saturated Fat, 13.3 times more Omega 3, 76.9 times more Omega 6, 2.7 times more Carbohydrate and 3 times more Protein than Baked Red Potatoes.
- 7 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6