Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, unbaked vs Baked Red Potatoes:
Pie crust, standard-type, prepared from recipe, unbaked has 4.8 times more Vitamin B1, 4.9 times more Vitamin B2, 1.8 times more Vitamin B3, 2.6 times more Vitamin B9, 3.5 times more Vitamin E and 4.7 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Vitamin B5, 9.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, prepared from recipe, unbaked vs Baked Red Potatoes:
Pie crust, standard-type, prepared from recipe, unbaked has 3.7 times more Iron, 2.2 times more Manganese and 40.2 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Copper, 2.3 times more Magnesium, 9.2 times more Potassium and 3.9 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked and Baked Whole Red Potatoes have similar amounts of Phosphorus and Zinc per 100 g.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, prepared from recipe, unbaked has 5.4 times more Energy, 205.3 times more Fat, 191.9 times more Saturated Fat, 33.1 times more Omega 3, 155.6 times more Omega 6, 2.2 times more Carbohydrate, 1.9 times more Fiber and 2.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.5 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.