Nutrient Comparison: Baked Red Potatoes VS Pie crust, standard-type, dry mix per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Pie crust, standard-type, dry mix to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pie crust, standard-type, dry mix:
- 100 grams of Baked Red Potatoes have 1.3 times more Vitamin B5, 3.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix.
- While 100 g of Pie crust, standard-type, dry mix contain 5.4 times more Vitamin B1, 4.3 times more Vitamin B2, 1.7 times more Vitamin B3 and 3.9 times more Vitamin B9 than Baked Whole Red Potatoes.
- 100 grams of Pie crust, standard-type, dry mix have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Pie crust, standard-type, dry mix have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pie crust, standard-type, dry mix:
- 100 grams of Baked Red Potatoes have 2.3 times more Copper, 1.9 times more Magnesium, 8.5 times more Potassium and 10.1 times more Water than Pie crust, standard-type, dry mix.
- While 100 g of Pie crust, standard-type, dry mix contain 6.8 times more Calcium, 3.2 times more Iron, 1.8 times more Manganese and 62.8 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Pie crust, standard-type, dry mix contain similar levels of Phosphorus and Zinc per 100 grams.
- 100 grams of Baked Red Potatoes lack sufficient amounts of Calcium
- 100 grams of Pie crust, standard-type, dry mix lack sufficient amounts of Potassium
Comparison of macro-nutrients per 100 grams:
- 100 g of Pie crust, standard-type, dry mix contain 6 times more Energy, 209.3 times more Fat, 199.4 times more Saturated Fat, 13.3 times more Omega 3, 76.9 times more Omega 6, 2.7 times more Carbohydrate and 3 times more Protein than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6