Nutrient Comparison: Phyllo dough VS Pie crust, standard-type, frozen, ready-to-bake, enriched, baked per 100 g
Compare the macro and micronutrient content in 100 g of Phyllo dough versus 100 g of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Phyllo dough vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 100 grams of Phyllo dough have 1.8 times more Vitamin B1, 2.2 times more Vitamin B2 and 1.3 times more Vitamin B9 than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain 1.5 times more Vitamin B5, 1.5 times more Vitamin B6, 6.8 times more Vitamin E and 3.1 times more Vitamin K than Phyllo dough.
- Both Phyllo dough and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Phyllo dough have insufficient amounts of Vitamin E
- Both Phyllo dough as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Phyllo dough vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 100 grams of Phyllo dough have 3.4 times more Selenium than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain 1.9 times more Calcium and 1.5 times more Potassium than Phyllo dough.
- Both Phyllo dough and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain similar levels of Copper, Iron, Magnesium, Phosphorus, Sodium and Zinc per 100 grams.
- 100 grams of Phyllo dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contain 1.7 times more Energy, 4.8 times more Fat, 6.3 times more Saturated Fat, 2.9 times more Omega 3, 3.8 times more Omega 6, 23.5 times more Sugars and 1.7 times more Fiber than Phyllo dough.
- Both Phyllo dough and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked offer comparable quantities of Carbohydrate and Protein per 100 grams.