Nutrient Comparison: Crackers, whole-wheat, reduced fat VS Pie crust, refrigerated, regular, baked per 100 g
Compare the macro and micronutrient content in 100 g of Crackers, whole-wheat, reduced fat versus 100 g of Pie crust, refrigerated, regular, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Crackers, whole-wheat, reduced fat vs Pie crust, refrigerated, regular, baked:
- 100 grams of Crackers, whole-wheat, reduced fat have 1.3 times more Vitamin B1, 4.1 times more Vitamin B3, 3.1 times more Vitamin B5, 9.9 times more Vitamin B6, 21.6 times more Vitamin E and 31.3 times more Vitamin K than Pie crust, refrigerated, regular, baked.
- While 100 g of Pie crust, refrigerated, regular, baked contain 1.7 times more Vitamin B2 than Crackers, whole-wheat, reduced fat.
- Both Crackers, whole-wheat, reduced fat and Pie crust, refrigerated, regular, baked provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Crackers, whole-wheat, reduced fat have insufficient amounts of Vitamin B2
- 100 grams of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Crackers, whole-wheat, reduced fat as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Crackers, whole-wheat, reduced fat vs Pie crust, refrigerated, regular, baked:
- 100 grams of Crackers, whole-wheat, reduced fat have 3.3 times more Calcium, 8.8 times more Copper, 3.1 times more Iron, 13.3 times more Magnesium, 10.9 times more Manganese, 7 times more Phosphorus, 4.5 times more Potassium, 3.1 times more Selenium, 1.6 times more Sodium and 13.6 times more Zinc than Pie crust, refrigerated, regular, baked.
- 100 grams of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Crackers, whole-wheat, reduced fat have 2.7 times more Omega 3, 1.3 times more Carbohydrate, 7.8 times more Fiber and 3.3 times more Protein than Pie crust, refrigerated, regular, baked.
- While 100 g of Pie crust, refrigerated, regular, baked contain 3.8 times more Fat and 10.4 times more Saturated Fat than Crackers, whole-wheat, reduced fat.
- Both Crackers, whole-wheat, reduced fat and Pie crust, refrigerated, regular, baked offer comparable quantities of Energy and Omega 6 per 100 grams.