Nutrient Comparison: Oranges with Peel VS Pie crust, standard-type, prepared from recipe, baked per 100 g
Compare the macro and micronutrient content in 100 g of Oranges with Peel versus 100 g of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Oranges with Peel vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams of Oranges with Peel have 1.9 times more Vitamin B5, 3.7 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 3.9 times more Vitamin B1, 5.5 times more Vitamin B2, 6.6 times more Vitamin B3 and 2.2 times more Vitamin B9 than Raw Oranges with Peel .
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Raw Oranges with Peel as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Oranges with Peel vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams of Oranges with Peel have 7 times more Calcium, 2.9 times more Potassium and 8.4 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 1.6 times more Copper, 3.6 times more Iron, 3 times more Phosphorus, 30.1 times more Selenium, 271 times more Sodium and 4 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Magnesium per 100 grams.
- 100 grams of Oranges with Peel lack sufficient amounts of Selenium and Zinc
- 100 grams of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Oranges with Peel have 2.6 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 8.4 times more Energy, 115.3 times more Fat, 246.3 times more Saturated Fat, 34.8 times more Omega 3, 194.7 times more Omega 6, 3.1 times more Carbohydrate and 4.9 times more Protein than Raw Oranges with Peel .
- 100 grams of Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6