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Apricot pie, homemade, baked (with cake dough) vs Fruit pie with cake dough (average), homemade: nutrition comparison

Per 100 g: 156 kcal for Apricot pie, homemade, baked (with cake dough), versus 158 kcal for Fruit pie with cake dough (average), homemade, 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
Proteinequal
Vitamin Dequal
Omega-3equal
Protein3.3 g 3.3 g
Fat7.4 g 7.4 g
Vitamin D0.2 µg 0.2 µg
Omega-30.1 g 0.1 g
Energy158 kcal 158 kcal
Highest vitamin C content

Fruit pie with cake dough (average), homemade contains 4 mg more vitamin C per 100 g.

Highest potassium content

Apricot pie, homemade, baked (with cake dough) contains 50 mg more potassium per 100 g.

Highest calcium content

Fruit pie with cake dough (average), homemade contains 10 mg more calcium 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)Fruit pie with cake dough (average), homemade
Macronutrients
Energy156 kcal158 kcal
Protein3.3 g3.3 g
Fat7.2 g7.4 g
of which saturated fat3.2 g3.3 g
of which polyunsaturated0.8 g0.9 g
of which omega-30 g0.1 g
Carbohydrates18.6 g18.4 g
of which sugars6.9 g7.6 g
Dietary fibre1.7 g2.4 g
Water69.4 g68.8 g
Alcohol0 g0 g
Minerals
Calcium28 mg38 mg
Iron0.5 mg0.5 mg
Magnesium13 mg14 mg
Phosphorus53 mg53 mg
Potassium240 mg190 mg
Sodium97 mg99 mg
Zinc0.3 mg0.3 mg
Vitamins
Vitamin D0.2 µg0.2 µg
Vitamin B120.1 µg0.1 µg
Vitamin C3 mg7 mg
Folate7 µg9 µg