Nutrient Comparison: Potato Skin VS Pie crust, standard-type, frozen, ready-to-bake, unenriched per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Skin vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 100 grams of Potato Skin have 3.8 times more Vitamin B2, 1.9 times more Vitamin B3, 1.3 times more Vitamin B5, 3.4 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 2.4 times more Vitamin B1 than Raw Potato Skin.
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
- 100 grams of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin B2 and Vitamin C
- Both Raw Potato Skin as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Potato Skin vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 100 grams of Potato Skin have 1.7 times more Calcium, 6.2 times more Copper, 8.5 times more Iron, 1.4 times more Magnesium, 4.2 times more Potassium and 4 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 1.4 times more Phosphorus and 57.6 times more Sodium than Raw Potato Skin.
- Both Potato Skin and Pie crust, standard-type, frozen, ready-to-bake, unenriched contain similar levels of Manganese and Zinc per 100 grams.
- 100 grams of Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Potato Skin have 2.8 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 100 g of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 7.9 times more Energy, 292 times more Fat, 167.6 times more Saturated Fat, 75.9 times more Omega 3, 319.1 times more Omega 6, 3.5 times more Carbohydrate and 1.5 times more Protein than Raw Potato Skin.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3 and Omega 6