Pie crust vs Archway Home Style Cookies
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pie crust, standard-type, prepared from recipe, baked is higher in more vitamins & minerals
Calories (kcal)
Pie crust 527
Archway Home 400
Protein (g)
Pie crust 6.40
Archway Home 4.67
Carbs (g)
Pie crust 47.5
Archway Home 68.2
Fat (g)
Pie crust 34.6
Archway Home 12.1
Fiber (g)
Pie crust 1.70
Archway Home 2.10
Quick answers
Which has more protein?
Pie crust, standard-type, prepared from recipe, baked — 6.40g vs 4.67g per 100g.
Which has fewer calories?
Archway Home Style Cookies, Date Filled Oatmeal — 400 vs 527 kcal per 100g.
Which is more nutrient-dense?
Pie crust, standard-type, prepared from recipe, baked 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 | Archway Home Style Cookies | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 527 kcal | 400 kcal | +32% |
| Macronutrients | |||
| Water | 9.80 g | 13.5 g | -27% |
| Protein | 6.40 g | 4.67 g | +37% |
| Total lipid (fat) | 34.6 g | 12.1 g | +187% |
| Carbohydrate, by difference | 47.5 g | 68.2 g | -30% |
| Fiber, total dietary | 1.70 g | 2.10 g | -19% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 8.62 g | 2.76 g | +212% |
| Fatty acids, total monounsaturated | 15.2 g | 4.82 g | +215% |
| Fatty acids, total trans | — | 3.36 g | |
| Cholesterol | 0 mg | 6.00 mg | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.391 mg | 0.280 mg | +40% |
| Riboflavin (Vitamin B2) | 0.277 mg | 0.170 mg | +63% |
| Niacin (Vitamin B3) | 3.31 mg | 1.99 mg | +66% |
| Pantothenic acid (Vitamin B5) | 0.177 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.025 mg | — | |
| Biotin (Vitamin B7) | 67.0 ug | 56.0 ug | +20% |
| Folate, total (Vitamin B9) | 56.0 ug | — | |
| Choline, total | 6.20 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.310 mg | — | |
| Minerals | |||
| Calcium, Ca | 10.0 mg | 28.0 mg | -64% |
| Iron, Fe | 2.89 mg | 2.26 mg | +28% |
| Magnesium, Mg | 14.0 mg | — | |
| Phosphorus, P | 67.0 mg | — | |
| Potassium, K | 67.0 mg | 159 mg | -58% |
| Sodium, Na | 542 mg | 331 mg | +64% |
| Zinc, Zn | 0.440 mg | — | |
| Copper, Cu | 0.091 mg | — | |
| Manganese, Mn | 0.430 mg | — | |
| Selenium, Se | 21.1 ug | — | |
| Other Nutrients | |||
| Energy | 2205 kj | 1673 kj | +32% |
| Ash | 1.70 g | 1.62 g | +5% |
| Total Sugars | 0.170 g | 34.3 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | 11.0 ug | 56.0 ug | -80% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 106 ug | — | |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 0 IU | 13.0 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 10.0 ug | — | |
| Vitamin K1 — Phylloquinone | 14.8 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| 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) | 0.136 g | — | |
| SFA 16:0 (Palmitic acid) | 4.88 g | — | |
| SFA 18:0 (Stearic acid) | 3.61 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 15.2 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 9.12 g | 1.11 g | +722% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 8.56 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.557 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Tryptophan (EAA) | 0.079 g | — | |
| Threonine (EAA) | 0.175 g | — | |
| Isoleucine (EAA, BCAA) | 0.222 g | — | |
| Leucine (EAA, BCAA) | 0.442 g | — | |
| Lysine (EAA) | 0.142 g | — | |
| Methionine (EAA) | 0.114 g | — | |
| Cystine (conditionally essential) | 0.136 g | — | |
| Phenylalanine (EAA) | 0.324 g | — | |
| Tyrosine (conditionally essential) | 0.194 g | — | |
| Valine (EAA, BCAA) | 0.258 g | — | |
| Arginine (conditionally essential) | 0.259 g | — | |
| Histidine (EAA) | 0.143 g | — | |
| Alanine | 0.206 g | — | |
| Aspartic acid | 0.271 g | — | |
| Glutamic acid | 2.16 g | — | |
| Glycine (conditionally essential) | 0.231 g | — | |
| Proline (conditionally essential) | 0.745 g | — | |
| Serine | 0.321 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
* 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, standard-type, prepared from recipe, baked nutrition facts Archway Home Style Cookies, Date Filled Oatmeal nutrition facts Compare other foods →
Dig deeper — biggest differences
Niacin (Vitamin B3) +66% in Pie crust, standard-type, prepared from recipe, baked Calcium, Ca -64% in Pie crust, standard-type, prepared from recipe, baked Sodium, Na +64% in Pie crust, standard-type, prepared from recipe, baked Riboflavin (Vitamin B2) +63% in Pie crust, standard-type, prepared from recipe, baked
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