Nutrient Comparison: Pie crust, standard-type, prepared from recipe, unbaked VS Yeast per 100 g
Compare the macro and micronutrient content in 100 g of Pie crust, standard-type, prepared from recipe, unbaked versus 100 g of Yeast 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, unbaked vs Yeast:
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked have 33 times more Vitamin K than Yeast.
- While 100 g of Baker Yeast contain 31.6 times more Vitamin B1, 16.3 times more Vitamin B2, 13.7 times more Vitamin B3, 85.4 times more Vitamin B5, 68.2 times more Vitamin B6, 33 times more Vitamin B9 and more Vitamin B12 than Pie crust, standard-type, prepared from recipe, unbaked.
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B6 and Vitamin B12
- 100 grams of Yeast have insufficient amounts of Vitamin K
- Both Pie crust, standard-type, prepared from recipe, unbaked as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin C, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Pie crust, standard-type, prepared from recipe, unbaked vs Yeast:
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked have 1.2 times more Manganese, 2.4 times more Selenium and 9.5 times more Sodium than Yeast.
- While 100 g of Baker Yeast contain 3.3 times more Calcium, 5.4 times more Copper, 4.5 times more Magnesium, 10.6 times more Phosphorus, 16.2 times more Potassium and 20.4 times more Zinc than Pie crust, standard-type, prepared from recipe, unbaked.
- Both Pie crust, standard-type, prepared from recipe, unbaked and Yeast contain similar levels of Iron per 100 grams.
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked have 1.4 times more Energy, 4 times more Fat, 7.7 times more Saturated Fat, more Omega 3 and 448.4 times more Omega 6 than Yeast.
- While 100 g of Baker Yeast contain 7.9 times more Fiber and 7.1 times more Protein than Pie crust, standard-type, prepared from recipe, unbaked.
- Both Pie crust, standard-type, prepared from recipe, unbaked and Yeast offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Yeast provide inadequate amounts of Omega 3 and Omega 6