Nutrient Comparison: Pie crust, standard-type, dry mix, prepared, baked VS Potato Skin 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 Potato Skin 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 Potato Skin:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 14.4 times more Vitamin B1, 4.9 times more Vitamin B2, 2.3 times more Vitamin B3 and 4.1 times more Vitamin B9 than Potato Skin.
- While 100 g of Raw Potato Skin contain 1.8 times more Vitamin B5, 4.3 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 Potato Skin have insufficient amounts of Vitamin B1
- Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Potato Skin 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 Potato Skin:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 2 times more Calcium, 2.2 times more Phosphorus, 73.7 times more Selenium and 72.9 times more Sodium than Potato Skin.
- While 100 g of Raw Potato Skin contain 5.7 times more Copper, 1.5 times more Iron, 1.5 times more Magnesium, 2 times more Manganese, 6.7 times more Potassium and 7.9 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- Both Pie crust, standard-type, dry mix, prepared, baked and Potato Skin contain similar levels of Zinc per 100 grams.
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
- 100 grams of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie crust, standard-type, dry mix, prepared, baked have 8.6 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, 4.1 times more Carbohydrate and 2.6 times more Protein than Potato Skin.
- While 100 g of Raw Potato Skin contain 1.4 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3 and Omega 6