Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Shortening, vegetable, household, composite
Comparación nutricional por 100g · USDA SR Legacy y USDA SR Legacy
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked es más alto en más vitaminas y minerales
Calorías (kcal)
Pie crust 508
Shortening 884
Proteínas (g)
Pie crust 6.50
Shortening 0
Carbohidratos (g)
Pie crust 56.2
Shortening 0
Grasas (g)
Pie crust 28.6
Shortening 100.0
Fibra (g)
Pie crust 3.30
Shortening 0
Respuestas rápidas
¿Cuál tiene más proteínas?
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked — 6.50g vs 0g por 100g.
¿Cuál tiene menos calorías?
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked — 508 vs 884 kcal por 100g.
¿Cuál es más denso en nutrientes?
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Pie crust | Shortening | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 508 kcal | 884 kcal | -43% |
| Macronutrients | |||
| Agua | 7.18 g | 0 g | |
| Proteína | 6.50 g | 0 g | |
| Lípidos totales (grasa) | 28.6 g | 100.0 g | -71% |
| Carbohidratos, por diferencia | 56.2 g | 0 g | |
| Fibra dietética total | 3.30 g | 0 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 9.28 g | 25.0 g | -63% |
| ácidos grasos, monoinsaturados totales | 13.6 g | 41.2 g | -67% |
| ácidos grasos, trans totales | — | 13.2 g | |
| colesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.300 mg | 0.020 mg | +1400% |
| Riboflavin (Vitamin B2) | 0.155 mg | 0 mg | |
| Niacin (Vitamin B3) | 3.45 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.455 mg | 0.680 mg | -33% |
| Vitamin B-6 — Pyridoxine | 0.045 mg | 0.001 mg | +4400% |
| Biotin (Vitamin B7) | 68.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | 49.0 ug | 0 ug | |
| colina, total | 13.4 mg | 0.200 mg | +6600% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| vitamina A, RAE | 0 ug | 0 ug | = |
| caroteno, beta | 0 ug | 0 ug | = |
| caroteno, alfa | 0 ug | 0 ug | = |
| vitamina E (alfa-tocoferol) | 0.540 mg | 6.13 mg | -91% |
| vitamina D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | 2.00 ug | — | |
| Minerals | |||
| calcio, Ca | 21.0 mg | 1.00 mg | +2000% |
| hierro, Fe | 2.80 mg | 0.070 mg | +3900% |
| magnesio, Mg | 17.0 mg | 0 mg | |
| fósforo, P | 82.0 mg | 0 mg | |
| potasio, K | 114 mg | 0 mg | |
| sodio, Na | 467 mg | 4.00 mg | +11575% |
| zinc, Zn | 0.510 mg | 0 mg | |
| cobre, Cu | 0.097 mg | 0 mg | |
| manganeso, Mn | — | 0 mg | |
| selenio, Se | 6.80 ug | 0 ug | |
| Other Nutrients | |||
| Energía | 2127 kj | 3699 kj | -42% |
| Ceniza | 1.49 g | 0.030 g | +4867% |
| azúcares totales | 4.23 g | 0 g | |
| Almidón | 48.3 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 19.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 102 ug | 0 ug | |
| betaína | 42.0 mg | — | |
| vitamina B-12, añadida | 0 ug | 0 ug | = |
| retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| vitamina A, UI | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 1.00 ug | 0 ug | |
| vitamina E, añadida | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.090 mg | 0.440 mg | -80% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 5.31 mg | 32.3 mg | -84% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 1.64 mg | 15.4 mg | -89% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.010 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 7.80 ug | 53.2 ug | -85% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 34.1 ug | 165 ug | -79% |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.269 g | 0.167 g | +61% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 5.38 g | 12.5 g | -57% |
| SFA 17:0 (Margaric acid) | 0.085 g | 0.095 g | -11% |
| SFA 18:0 (Stearic acid) | 3.44 g | 11.4 g | -70% |
| SFA 20:0 (Arachidic acid) | 0.077 g | 0.428 g | -82% |
| SFA 22:0 (Behenic acid) | 0.036 g | 0.367 g | -90% |
| SFA 24:0 (Lignoceric acid) | — | 0.052 g | |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0 g | = |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.409 g | 0.021 g | +1848% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 13.0 g | 41.1 g | -68% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 30.3 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.157 g | 0.088 g | +78% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | 3.57 g | 28.1 g | -87% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.32 g | 26.2 g | -87% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 23.8 g | |
| PUFA 18:2 CLA | — | 0.057 g | |
| PUFA 18:2 i | — | 2.40 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.138 g | 1.88 g | -93% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.138 g | 1.88 g | -93% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.089 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.020 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| ácidos grasos, trans-monoenoico total | — | 10.8 g | |
| TFA 18:1 t | — | 10.8 g | |
| ácidos grasos, trans-polienoico total | — | 2.40 g | |
| estigmasterol | — | 51.0 mg | |
| campesterol | — | 50.0 mg | |
| beta-sitosterol | — | 138 mg | |
| Tryptophan (EAA) | 0.065 g | — | |
| Threonine (EAA) | 0.129 g | — | |
| Isoleucine (EAA, BCAA) | 0.230 g | — | |
| Leucine (EAA, BCAA) | 0.460 g | — | |
| Lysine (EAA) | 0.141 g | — | |
| Methionine (EAA) | 0.105 g | — | |
| Cystine (conditionally essential) | 0.134 g | — | |
| Phenylalanine (EAA) | 0.294 g | — | |
| Tyrosine (conditionally essential) | 0.145 g | — | |
| Valine (EAA, BCAA) | 0.290 g | — | |
| Arginine (conditionally essential) | 0.235 g | — | |
| Histidine (EAA) | 0.114 g | — | |
| alanina | 0.200 g | — | |
| ácido aspártico | 0.304 g | — | |
| ácido glutámico | 2.16 g | — | |
| Glycine (conditionally essential) | 0.244 g | — | |
| Proline (conditionally essential) | 0.798 g | — | |
| serina | 0.329 g | — | |
| hidroxiprolina | 0 g | — | |
| Alcohol etílico | 0 g | 0 g | = |
| Cafeína | 0 mg | 0 mg | = |
| Teobromina | 0 mg | 0 mg | = |
| Iodine | |||
| yodo mcg/100gB | 1.20 mcg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.