Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Oranges with Peel per 100 g
Compare the macro and micronutrient content in 100 g of Pie crust, standard-type, prepared from recipe, baked versus 100 g of Oranges with Peel to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Oranges with Peel :
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have 3.9 times more Vitamin B1, 5.5 times more Vitamin B2, 6.6 times more Vitamin B3 and 2.2 times more Vitamin B9 than Oranges with Peel .
- While 100 g of Raw Oranges with Peel contain 1.9 times more Vitamin B5, 3.7 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Oranges with Peel have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Pie crust, standard-type, prepared from recipe, baked vs Oranges with Peel :
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have 1.6 times more Copper, 3.6 times more Iron, 3 times more Phosphorus, 30.1 times more Selenium, 271 times more Sodium and 4 times more Zinc than Oranges with Peel .
- While 100 g of Raw Oranges with Peel contain 7 times more Calcium, 2.9 times more Potassium and 8.4 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Oranges with Peel contain similar levels of Magnesium per 100 grams.
- 100 grams of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
- 100 grams of Oranges with Peel lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have 8.4 times more Energy, 115.3 times more Fat, 246.3 times more Saturated Fat, 34.8 times more Omega 3, 194.7 times more Omega 6, 3.1 times more Carbohydrate and 4.9 times more Protein than Oranges with Peel .
- While 100 g of Raw Oranges with Peel contain 2.6 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- 100 grams of Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6