Nutrient Comparison: English muffins, plain, unenriched, with calcium propionate (includes sourdough) VS Pie crust, standard-type, frozen, ready-to-bake, unenriched per 100 g
Compare the macro and micronutrient content in 100 g of English muffins, plain, unenriched, with calcium propionate (includes sourdough) versus 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of English muffins, plain, unenriched, with calcium propionate (includes sourdough) vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 100 grams of English muffins, plain, unenriched, with calcium propionate (includes sourdough) have 3.6 times more Vitamin B1, 15.4 times more Vitamin B2, 2.8 times more Vitamin B3, 1.9 times more Vitamin B5 and 3.7 times more Vitamin B9 than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 1.7 times more Vitamin B6 than English muffins, plain, unenriched, with calcium propionate (includes sourdough).
- 100 grams of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin B2
- Both English muffins, plain, unenriched, with calcium propionate (includes sourdough) as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for English muffins, plain, unenriched, with calcium propionate (includes sourdough) vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 100 grams of English muffins, plain, unenriched, with calcium propionate (includes sourdough) have 9.7 times more Calcium, 1.9 times more Copper, 2.3 times more Iron, 1.3 times more Magnesium, 2.5 times more Phosphorus, 1.3 times more Potassium and 2.3 times more Zinc than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 1.5 times more Manganese than English muffins, plain, unenriched, with calcium propionate (includes sourdough).
- Both English muffins, plain, unenriched, with calcium propionate (includes sourdough) and Pie crust, standard-type, frozen, ready-to-bake, unenriched contain similar levels of Sodium per 100 grams.
- 100 grams of Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of English muffins, plain, unenriched, with calcium propionate (includes sourdough) have 3 times more Fiber and 2 times more Protein than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 1.9 times more Energy, 16.2 times more Fat, 16.8 times more Saturated Fat, 10.1 times more Omega 3 and 12.6 times more Omega 6 than English muffins, plain, unenriched, with calcium propionate (includes sourdough).
- Both English muffins, plain, unenriched, with calcium propionate (includes sourdough) and Pie crust, standard-type, frozen, ready-to-bake, unenriched offer comparable quantities of Carbohydrate per 100 grams.