Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Baked Red Potatoes per 7 oz
Compare the macro and micronutrient content in 7 oz of Pie crust, standard-type, prepared from recipe, baked 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, prepared from recipe, baked vs Baked Red Potatoes:
- 7 ounces of Pie crust, standard-type, prepared from recipe, baked have 5.4 times more Vitamin B1, 5.5 times more Vitamin B2, 2.1 times more Vitamin B3, 2.5 times more Vitamin B9, 3.9 times more Vitamin E and 5.3 times more Vitamin K than Baked Red Potatoes.
- While 7 oz of Baked Whole Red Potatoes contain 1.9 times more Vitamin B5, 8.5 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- 7 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- 7 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- Both Pie crust, standard-type, prepared from recipe, baked 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, prepared from recipe, baked vs Baked Red Potatoes:
- 7 ounces of Pie crust, standard-type, prepared from recipe, baked have 4.1 times more Iron, 2.5 times more Manganese and 45.2 times more Sodium than Baked Red Potatoes.
- While 7 oz of Baked Whole Red Potatoes contain 1.9 times more Copper, 2 times more Magnesium, 8.1 times more Potassium and 7.8 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Baked Red Potatoes contain similar levels of Phosphorus and Zinc per seven ounces.
- 7 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Pie crust, standard-type, prepared from recipe, baked as well as Baked Whole Red Potatoes lack sufficient amounts of Calcium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Pie crust, standard-type, prepared from recipe, baked have 6.1 times more Energy, 230.7 times more Fat, 215.6 times more Saturated Fat, 37.1 times more Omega 3, 174.8 times more Omega 6, 2.4 times more Carbohydrate and 2.8 times more Protein than Baked Red Potatoes.
- Both Pie crust, standard-type, prepared from recipe, baked and Baked Red Potatoes offer comparable quantities of Fiber per seven ounces.
- 7 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6