Nutrient Comparison: George Weston Bakeries, Thomas English Muffins VS Pie Crust, Cookie-type, Graham Cracker, Ready Crust per 100 g
Compare the macro and micronutrient content in 100 g of George Weston Bakeries, Thomas English Muffins versus 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of George Weston Bakeries, Thomas English Muffins vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
- 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust contain 1.6 times more Vitamin B9 than George Weston Bakeries, Thomas English Muffins.
- Both George Weston Bakeries, Thomas English Muffins as well as Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Vitamin A in 100 grams.
Comparing minerals per 100 grams for George Weston Bakeries, Thomas English Muffins vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
- 100 grams of George Weston Bakeries, Thomas English Muffins have 6.2 times more Calcium than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
- While 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust contain 1.9 times more Iron and 1.4 times more Sodium than George Weston Bakeries, Thomas English Muffins.
Comparison of macro-nutrients per 100 grams:
- 100 grams of George Weston Bakeries, Thomas English Muffins have 1.3 times more Omega 3 and 1.6 times more Protein than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
- While 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust contain 2.2 times more Energy, 13.8 times more Fat, 16.2 times more Saturated Fat, 1.9 times more Omega 6 and 1.4 times more Carbohydrate than George Weston Bakeries, Thomas English Muffins.