Nutrient Comparison: Pie crust, standard-type, frozen, ready-to-bake, enriched, baked VS Fresh Orange juice per 7 oz
Compare the macro and micronutrient content in 7 oz of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked versus 7 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Fresh Orange juice:
- 7 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have 3.3 times more Vitamin B1, 5.2 times more Vitamin B2, 8.6 times more Vitamin B3, 2.4 times more Vitamin B5, 2.3 times more Vitamin B9, 13.5 times more Vitamin E and 78 times more Vitamin K than Fresh Orange juice.
- While 7 oz of Raw Orange juice contain more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked and Fresh Orange juice provide similar amounts of Vitamin B6 per seven ounces.
- 7 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin C
- 7 ounces of Fresh Orange juice have insufficient amounts of Vitamin E and Vitamin K
- Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Fresh Orange juice:
- 7 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have 1.9 times more Calcium, 2.2 times more Copper, 14 times more Iron, 1.5 times more Magnesium, 4.8 times more Phosphorus, 68 times more Selenium, 467 times more Sodium and 10.2 times more Zinc than Fresh Orange juice.
- While 7 oz of Raw Orange juice contain 1.8 times more Potassium and 12.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- 7 ounces of Fresh Orange juice lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have 11.3 times more Energy, 143 times more Fat, 386.5 times more Saturated Fat, 12.5 times more Omega 3, 114.5 times more Omega 6, 5.4 times more Carbohydrate, 16.5 times more Fiber and 9.3 times more Protein than Fresh Orange juice.
- While 7 oz of Raw Orange juice contain 2 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- 7 ounces of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein