Lets compare vitamin content per 1 kilogram of Pie crust, refrigerated, regular, baked vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Pie crust, deep dish, frozen, baked, made with enriched flour contains 1.9 times more Vitamin B1, 3.5 times more Vitamin B2, 2.2 times more Vitamin B3, 1.4 times more Vitamin B5, 2 times more Vitamin B6, 2.9 times more Vitamin B9, 27.8 times more Vitamin E and 41.8 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, refrigerated, regular, baked vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Pie crust, refrigerated, regular, baked has 1.2 times more Sodium than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 1.9 times more Calcium, 1.7 times more Copper, 2.1 times more Iron, 1.9 times more Magnesium, 2.6 times more Manganese, 1.5 times more Phosphorus and 2.4 times more Zinc than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Pie crust, deep dish, frozen, baked, made with enriched flour have similar amounts of Potassium and Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, refrigerated, regular, baked has 1.3 times more Saturated Fat than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 1.6 times more Fiber and 1.8 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Pie crust, deep dish, frozen, baked, made with enriched flour have similar amounts of Energy, Fat, Omega 3, Omega 6 and Carbohydrate per 1 kg.
Both Pie crust, refrigerated, regular, baked as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Glucose and Sucrose in 1 kg.