Lets compare vitamin content per 1 kilogram of Pie crust, deep dish, frozen, unbaked, made with enriched flour vs Pie crust, refrigerated, regular, baked:
Pie crust, deep dish, frozen, unbaked, made with enriched flour has 1.6 times more Vitamin B1, 3.9 times more Vitamin B2, 1.9 times more Vitamin B3, 1.2 times more Vitamin B5, 2.4 times more Vitamin B6, 2.4 times more Vitamin B9, 24.8 times more Vitamin E and 37.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, deep dish, frozen, unbaked, made with enriched flour as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, deep dish, frozen, unbaked, made with enriched flour vs Pie crust, refrigerated, regular, baked:
Pie crust, deep dish, frozen, unbaked, made with enriched flour has 1.7 times more Calcium, 1.5 times more Copper, 2 times more Iron, 1.7 times more Magnesium, 2.3 times more Manganese, 1.3 times more Phosphorus and 2.1 times more Zinc than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.3 times more Sodium than Pie crust, deep dish, frozen, unbaked, made with enriched flour.
Both Pie crust, deep dish, frozen, unbaked, made with enriched flour and Pie crust, refrigerated, regular, baked have similar amounts of Potassium and Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, deep dish, frozen, unbaked, made with enriched flour has 1.6 times more Protein than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.4 times more Saturated Fat, 1.3 times more Omega 3 and 1.3 times more Carbohydrate than Pie crust, deep dish, frozen, unbaked, made with enriched flour.
Both Pie crust, deep dish, frozen, unbaked, made with enriched flour and Pie crust, refrigerated, regular, baked have similar amounts of Energy, Fat, Omega 6 and Fiber per 1 kg.
Both Pie crust, deep dish, frozen, unbaked, made with enriched flour as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 1 kg.