Nutrient Comparison: Pie crust, standard-type, dry mix, prepared, baked VS Florida Oranges per 100 g
Compare the macro and micronutrient content in 100 g of Pie crust, standard-type, dry mix, prepared, baked versus 100 g of Florida Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Pie crust, standard-type, dry mix, prepared, baked vs Florida Oranges:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 3 times more Vitamin B1, 4.7 times more Vitamin B2, 5.9 times more Vitamin B3 and 4.1 times more Vitamin B9 than Florida Oranges.
- While 100 g of Raw Florida Oranges contain 1.5 times more Vitamin B5 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- Both Pie crust, standard-type, dry mix, prepared, baked and Florida Oranges provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Florida Oranges have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Pie crust, standard-type, dry mix, prepared, baked vs Florida Oranges:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 1.4 times more Calcium, 1.9 times more Copper, 23.9 times more Iron, 1.5 times more Magnesium, 12.7 times more Manganese, 7 times more Phosphorus, 44.2 times more Selenium, more Sodium and 4.9 times more Zinc than Florida Oranges.
- While 100 g of Raw Florida Oranges contain 2.7 times more Potassium and 8.2 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
- 100 grams of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 10.9 times more Energy, 144.8 times more Fat, 308.4 times more Saturated Fat, 17.5 times more Omega 3, 117.9 times more Omega 6, 4.4 times more Carbohydrate and 9.6 times more Protein than Florida Oranges.
- While 100 g of Raw Florida Oranges contain 1.3 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
- 100 grams of Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein