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

Per 100 g: 154 kcal for Apricot pie, homemade, baked (with puff pastry), versus 155 kcal for Prune plum pie, homemade, baked (with cake dough), a difference of 1 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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
Vitamin Dequal
Omega-3equal
Protein3.2 g 3.2 g
Fat7.2 g 7.2 g
Vitamin D0.2 µg 0.2 µg
Omega-30.1 g 0.1 g
Energy155 kcal 155 kcal
Highest iron content

Prune plum pie, homemade, baked (with cake dough) contains 0.3 mg more iron per 100 g.

Highest sugars content

Prune plum pie, homemade, baked (with cake dough) contains 1.5 g more sugars per 100 g.

Highest phosphorus content

Prune plum pie, homemade, baked (with cake dough) contains 10 mg more phosphorus 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 puff pastry)Prune plum pie, homemade, baked (with cake dough)
Macronutrients
Energy154 kcal155 kcal
Protein3.1 g3.2 g
Fat7.4 g7.2 g
of which saturated fat3.3 g3.2 g
of which polyunsaturated0.8 g0.8 g
of which omega-30 g0.1 g
Carbohydrates17.8 g18.4 g
of which sugars6.9 g8.4 g
Dietary fibre1.7 g2.1 g
Water70.2 g69.2 g
Alcohol0 g0 g
Minerals
Calcium27 mg26 mg
Iron0.3 mg0.6 mg
Magnesium10 mg12 mg
Phosphorus44 mg54 mg
Potassium240 mg230 mg
Sodium120 mg99 mg
Zinc0.2 mg0.3 mg
Vitamins
Vitamin D0.2 µg0.2 µg
Vitamin B120.1 µg0.1 µg
Vitamin C3 mg3 mg
Folate7 µg5 µg