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Apricot pie, homemade, baked (with cake dough) vs Apricot pie, homemade, baked (with puff pastry): nutrition comparison

Per 100 g: 156 kcal for Apricot pie, homemade, baked (with cake dough), versus 154 kcal for Apricot pie, homemade, baked (with puff pastry), a difference of 2 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Protein3.3 g 3.3 g
Fat7.2 g 7.2 g
Vitamin D0.2 µg 0.2 µg
Omega-30 g 0 g
Energy156 kcal 156 kcal
Vitamin Dequal
Omega-3equal
Protein3.1 g 3.1 g
Fat7.4 g 7.4 g
Vitamin D0.2 µg 0.2 µg
Omega-30 g 0 g
Energy154 kcal 154 kcal
Highest iron content

Apricot pie, homemade, baked (with cake dough) contains 0.2 mg more iron per 100 g.

Highest phosphorus content

Apricot pie, homemade, baked (with cake dough) contains 9 mg more phosphorus per 100 g.

Highest saturated fat content

Apricot pie, homemade, baked (with puff pastry) contains 0.1 g more saturated fat per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 gApricot pie, homemade, baked (with cake dough)Apricot pie, homemade, baked (with puff pastry)
Macronutrients
Energy156 kcal154 kcal
Protein3.3 g3.1 g
Fat7.2 g7.4 g
of which saturated fat3.2 g3.3 g
of which polyunsaturated0.8 g0.8 g
of which omega-30 g0 g
Carbohydrates18.6 g17.8 g
of which sugars6.9 g6.9 g
Dietary fibre1.7 g1.7 g
Water69.4 g70.2 g
Alcohol0 g0 g
Minerals
Calcium28 mg27 mg
Iron0.5 mg0.3 mg
Magnesium13 mg10 mg
Phosphorus53 mg44 mg
Potassium240 mg240 mg
Sodium97 mg120 mg
Zinc0.3 mg0.2 mg
Vitamins
Vitamin D0.2 µg0.2 µg
Vitamin B120.1 µg0.1 µg
Vitamin C3 mg3 mg
Folate7 µg7 µg