Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pie crust, standard-type, prepared from recipe, baked:
Baked Whole White Potatoes have 2.2 times more Vitamin B5, 8.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 8.1 times more Vitamin B1, 6.4 times more Vitamin B2, 2.2 times more Vitamin B3, 1.8 times more Vitamin B9, 7.8 times more Vitamin E and 5.5 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Pie crust, standard-type, prepared from recipe, baked:
Baked Whole White Potatoes have 1.4 times more Copper, 1.9 times more Magnesium, 8.1 times more Potassium and 7.7 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 4.5 times more Iron, 2.3 times more Manganese, 42.2 times more Selenium, 77.4 times more Sodium and 1.3 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pie crust, standard-type, prepared from recipe, baked have similar amounts of Calcium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 9 times more Sugars and 1.2 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 5.7 times more Energy, 230.7 times more Fat, 215.6 times more Saturated Fat, 37.1 times more Omega 3, 174.8 times more Omega 6, 2.3 times more Carbohydrate and 3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.