Pie crust vs Andrea's
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Andrea's, Gluten Free Soft Dinner Roll is higher in more vitamins & minerals
Calories (kcal)
Pie crust 468
Andrea's 257
Protein (g)
Pie crust 5.52
Andrea's 5.65
Carbs (g)
Pie crust 46.8
Andrea's 40.2
Fat (g)
Pie crust 28.7
Andrea's 8.20
Fiber (g)
Pie crust 1.40
Andrea's 2.90
Quick answers
Which has more protein?
Andrea's, Gluten Free Soft Dinner Roll — 5.65g vs 5.52g per 100g.
Which has fewer calories?
Andrea's, Gluten Free Soft Dinner Roll — 257 vs 468 kcal per 100g.
Which is more nutrient-dense?
Andrea's, Gluten Free Soft Dinner Roll scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Pie crust | Andrea's | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 468 kcal | 257 kcal | +82% |
| Macronutrients | |||
| Water | 17.8 g | 44.6 g | -60% |
| Protein | 5.52 g | 5.65 g | -2% |
| Total lipid (fat) | 28.7 g | 8.20 g | +250% |
| Carbohydrate, by difference | 46.8 g | 40.2 g | +16% |
| Fiber, total dietary | 1.40 g | 2.90 g | -52% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 8.13 g | — | |
| Fatty acids, total monounsaturated | 14.5 g | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.227 mg | 0.250 mg | -9% |
| Riboflavin (Vitamin B2) | 0.143 mg | — | |
| Niacin (Vitamin B3) | 2.50 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.360 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.047 mg | 0.140 mg | -66% |
| Biotin (Vitamin B7) | 77.0 ug | 31.0 ug | +148% |
| Folate, total (Vitamin B9) | 48.0 ug | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 1.24 mg | 0.520 mg | +138% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 1.20 ug | — | |
| Minerals | |||
| Calcium, Ca | 20.0 mg | 41.0 mg | -51% |
| Iron, Fe | 2.26 mg | 0.890 mg | +154% |
| Magnesium, Mg | 15.0 mg | 42.0 mg | -64% |
| Phosphorus, P | 68.0 mg | 128 mg | -47% |
| Potassium, K | 91.0 mg | 165 mg | -45% |
| Sodium, Na | 353 mg | 544 mg | -35% |
| Zinc, Zn | 0.460 mg | 0.770 mg | -40% |
| Copper, Cu | 0.079 mg | 0.111 mg | -29% |
| Manganese, Mn | 0.476 mg | 0.671 mg | -29% |
| Selenium, Se | 4.50 ug | 9.20 ug | -51% |
| Other Nutrients | |||
| Energy | 1958 kj | 1077 kj | +82% |
| Ash | 1.17 g | 1.31 g | -11% |
| Total Sugars | — | 2.98 g | |
| Sucrose | — | 0 g | |
| Glucose | — | 1.25 g | |
| Fructose | — | 1.55 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0.180 g | |
| Galactose | — | 0 g | |
| Starch | 41.7 g | 34.3 g | +22% |
| Folic acid (Vitamin B9 — synthetic) | 29.0 ug | 31.0 ug | -6% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 111 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.120 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 8.59 mg | 2.71 mg | +217% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.54 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.040 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 15.0 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 51.7 ug | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.162 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 4.51 g | — | |
| SFA 17:0 (Margaric acid) | 0.051 g | — | |
| SFA 18:0 (Stearic acid) | 3.25 g | — | |
| SFA 20:0 (Arachidic acid) | 0.087 g | — | |
| SFA 22:0 (Behenic acid) | 0.062 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.249 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 14.1 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.121 g | — | |
| Fatty acids, total polyunsaturated | 3.53 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.35 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.115 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.115 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.056 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.011 g | — | |
| Tryptophan (EAA) | 0.053 g | — | |
| Threonine (EAA) | 0.112 g | — | |
| Isoleucine (EAA, BCAA) | 0.197 g | — | |
| Leucine (EAA, BCAA) | 0.383 g | — | |
| Lysine (EAA) | 0.144 g | — | |
| Methionine (EAA) | 0.083 g | — | |
| Cystine (conditionally essential) | 0.111 g | — | |
| Phenylalanine (EAA) | 0.246 g | — | |
| Tyrosine (conditionally essential) | 0.103 g | — | |
| Valine (EAA, BCAA) | 0.246 g | — | |
| Arginine (conditionally essential) | 0.196 g | — | |
| Histidine (EAA) | 0.096 g | — | |
| Alanine | 0.170 g | — | |
| Aspartic acid | 0.263 g | — | |
| Glutamic acid | 1.84 g | — | |
| Glycine (conditionally essential) | 0.206 g | — | |
| Proline (conditionally essential) | 0.710 g | — | |
| Serine | 0.272 g | — | |
| Hydroxyproline | 0 g | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pie crust, deep dish, frozen, unbaked, made with enriched flour nutrition facts Andrea's, Gluten Free Soft Dinner Roll nutrition facts Compare other foods →
Dig deeper — biggest differences
Iron, Fe +154% in Pie crust, deep dish, frozen, unbaked, made with enriched flour Biotin (Vitamin B7) +148% in Pie crust, deep dish, frozen, unbaked, made with enriched flour Vitamin E (alpha-tocopherol) +138% in Pie crust, deep dish, frozen, unbaked, made with enriched flour Vitamin B-6 — Pyridoxine -66% in Pie crust, deep dish, frozen, unbaked, made with enriched flour
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