Lets compare vitamin content per 100 grams of Pie Crust, Cookie-type, Chocolate, Ready Crust vs Pie crust, refrigerated, regular, baked:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 2.4 times more Vitamin B1, 7.2 times more Vitamin B2, 2.4 times more Vitamin B3, 2.2 times more Vitamin B6, 2.3 times more Vitamin B9, 35.8 times more Vitamin E and 45.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.8 times more Vitamin B5 than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie Crust, Cookie-type, Chocolate, Ready Crust vs Pie crust, refrigerated, regular, baked:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 2.7 times more Calcium, 15.1 times more Copper, 3.7 times more Iron, 4.4 times more Magnesium, 8.8 times more Manganese, 2.3 times more Phosphorus, 2.3 times more Potassium and 9.5 times more Zinc than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.8 times more Selenium than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust and Pie crust, refrigerated, regular, baked have similar amounts of Sodium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 1.9 times more Fiber and 1.8 times more Protein than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.3 times more Fat, 2.3 times more Saturated Fat, 2.3 times more Omega 3 and 1.7 times more Omega 6 than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust and Pie crust, refrigerated, regular, baked have similar amounts of Energy and Carbohydrate per 100 g.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 100 g.