Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, baked vs Cooked Ripe Red Tomatoes:
Pie crust, refrigerated, regular, baked has 3.9 times more Vitamin B1, 1.7 times more Vitamin B2, 2.4 times more Vitamin B3, 2.3 times more Vitamin B5 and 2.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin B6, 11.2 times more Vitamin E and 7 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, refrigerated, regular, baked vs Cooked Ripe Red Tomatoes:
Pie crust, refrigerated, regular, baked has 1.7 times more Iron, 2 times more Manganese, 1.9 times more Phosphorus, 9 times more Selenium, 42.9 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Copper, 2.6 times more Potassium and 11.9 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked has 28.1 times more Energy, 260.8 times more Fat, 739.1 times more Saturated Fat, 74 times more Omega 3, 81.5 times more Omega 6, 14.6 times more Carbohydrate, 2 times more Fiber and 3.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Pie crust, refrigerated, regular, baked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 14 oz.