Lets compare vitamin content per 1 kilogram of Pie crust, standard-type, prepared from recipe, baked vs Phyllo dough:
Pie crust, standard-type, prepared from recipe, baked has 3.9 times more Vitamin E and 5.9 times more Vitamin K than Phyllo dough.
While Phyllo dough contains 1.4 times more Vitamin B1, 1.7 times more Vitamin B5 and 1.3 times more Vitamin B9 than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B6 per 1 kg.
Both Pie crust, standard-type, prepared from recipe, baked as well as Phyllo dough have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, standard-type, prepared from recipe, baked vs Phyllo dough:
Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough have similar amounts of minerals per 1 kg
Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough have similar amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium and Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, standard-type, prepared from recipe, baked has 1.8 times more Energy, 5.8 times more Fat, 5.9 times more Saturated Fat, 11.9 times more Omega 3 and 9.8 times more Omega 6 than Phyllo dough.
Both Pie crust, standard-type, prepared from recipe, baked and Phyllo dough have similar amounts of Carbohydrate, Fiber and Protein per 1 kg.
Both Pie crust, standard-type, prepared from recipe, baked as well as Phyllo dough have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.