Nutrient Comparison: Leavening agents, cream of tartar VS Pie crust, standard-type, prepared from recipe, unbaked per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, cream of tartar versus 100 g of Pie crust, standard-type, prepared from recipe, unbaked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Leavening agents, cream of tartar vs Pie crust, standard-type, prepared from recipe, unbaked:
- 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B9 and more Vitamin K than Leavening agents, cream of tartar.
- 100 grams of Leavening agents, cream of tartar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin K
- Both Leavening agents, cream of tartar as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Leavening agents, cream of tartar vs Pie crust, standard-type, prepared from recipe, unbaked:
- 100 grams of Leavening agents, cream of tartar have 2.4 times more Copper, 1.4 times more Iron and 279.7 times more Potassium than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 6 times more Magnesium, 1.9 times more Manganese, 12 times more Phosphorus, 94 times more Selenium and 9.3 times more Sodium than Leavening agents, cream of tartar.
- Both Leavening agents, cream of tartar and Pie crust, standard-type, prepared from recipe, unbaked contain similar levels of Zinc per 100 grams.
- 100 grams of Leavening agents, cream of tartar lack sufficient amounts of Magnesium, Phosphorus and Selenium
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Potassium
- Both Leavening agents, cream of tartar as well as Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Leavening agents, cream of tartar have 1.5 times more Carbohydrate than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 1.8 times more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, 17 times more Fiber and more Protein than Leavening agents, cream of tartar.
- 100 grams of Leavening agents, cream of tartar provide inadequate amounts of Omega 3, Omega 6, Fiber and Protein