Lets compare vitamin content per 14 ounces of Pie crust, deep dish, frozen, baked, made with enriched flour vs Tomatoes:
Pie crust, deep dish, frozen, baked, made with enriched flour has 7.1 times more Vitamin B1, 6.8 times more Vitamin B2, 4.8 times more Vitamin B3, 4.5 times more Vitamin B5, 6.3 times more Vitamin B9, 2.6 times more Vitamin E and 2.1 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, deep dish, frozen, baked, made with enriched flour vs Tomatoes:
Pie crust, deep dish, frozen, baked, made with enriched flour has 2.3 times more Calcium, 1.5 times more Copper, 9.1 times more Iron, 1.5 times more Magnesium, 4.7 times more Manganese, 3.2 times more Phosphorus, more Selenium, 78.6 times more Sodium and 3.1 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.3 times more Potassium and 11.4 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
Comparison of macro-nutrients per 14 ounces:
Pie crust, deep dish, frozen, baked, made with enriched flour has 28.9 times more Energy, 159.2 times more Fat, 316.5 times more Saturated Fat, 43.3 times more Omega 3, 46.4 times more Omega 6, 13.5 times more Carbohydrate, 1.9 times more Fiber and 6.9 times more Protein than Raw Ripe Red Tomatoes.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 14 oz.