Lets compare vitamin content per 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.4 times more Vitamin B1, 1.8 times more Vitamin B5 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.2 times more Vitamin B2, 1.3 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin B6 per 14 oz.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.6 times more Calcium, 1.8 times more Magnesium, 5.2 times more Manganese, 1.9 times more Phosphorus, 52.4 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Iron, 2.2 times more Potassium and 4.5 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Cooked Ripe Red Tomatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 25.4 times more Energy, 265.5 times more Fat, 290.5 times more Saturated Fat, 379.5 times more Omega 3, 243.1 times more Omega 6, 11 times more Carbohydrate, 1.3 times more Fiber and 4.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.