Nutrient Comparison: Pie crust, standard-type, dry mix, prepared, baked VS Baked Potato Flesh 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 Baked Potato Flesh 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 Baked Potato Flesh:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 2.9 times more Vitamin B1, 8.9 times more Vitamin B2, 1.7 times more Vitamin B3 and 7.8 times more Vitamin B9 than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 3.3 times more Vitamin B5, 5.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2
- Both Pie crust, standard-type, dry mix, prepared, baked as well as Baked Potatoes Flesh no Salt 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 Baked Potato Flesh:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 12 times more Calcium, 6.1 times more Iron, 1.9 times more Manganese, 1.7 times more Phosphorus, 73.7 times more Selenium, 145.8 times more Sodium and 1.3 times more Zinc than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 2.9 times more Copper, 1.7 times more Magnesium, 6.3 times more Potassium and 7.1 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 Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 5.4 times more Energy, 304 times more Fat, 296.6 times more Saturated Fat, 19.3 times more Omega 3, 114.2 times more Omega 6, 2.3 times more Carbohydrate and 3.4 times more Protein than Baked Potato Flesh.
- Both Pie crust, standard-type, dry mix, prepared, baked and Baked Potato Flesh offer comparable quantities of Fiber per 100 grams.
- 100 grams of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6