Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, baked vs Crackers, whole-wheat, reduced fat:
Pie crust, refrigerated, regular, baked has 1.7 times more Vitamin B2 than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 1.3 times more Vitamin B1, 4.1 times more Vitamin B3, 3.1 times more Vitamin B5, 9.9 times more Vitamin B6, 21.6 times more Vitamin E and 31.3 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Crackers, whole-wheat, reduced fat have similar amounts of Vitamin B9 per 14 oz.
Both Pie crust, refrigerated, regular, baked as well as Crackers, whole-wheat, reduced fat have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, refrigerated, regular, baked vs Crackers, whole-wheat, reduced fat:
Crackers, whole-wheat, reduced fat contain 3.3 times more Calcium, 8.8 times more Copper, 3.1 times more Iron, 13.3 times more Magnesium, 10.9 times more Manganese, 7 times more Phosphorus, 4.5 times more Potassium, 3.1 times more Selenium, 1.6 times more Sodium and 13.6 times more Zinc than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked has 1.2 times more Energy, 3.8 times more Fat and 10.4 times more Saturated Fat than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 2.7 times more Omega 3, 1.3 times more Carbohydrate, 7.8 times more Fiber and 3.3 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Crackers, whole-wheat, reduced fat have similar amounts of Omega 6 per 14 oz.
Both Pie crust, refrigerated, regular, baked as well as Crackers, whole-wheat, reduced fat have insufficient amounts of Glucose and Sucrose in 14 oz.