Lets compare vitamin content per 14 ounces of Tomatoes vs Pie crust, refrigerated, regular, unbaked:
Raw Ripe Red Tomatoes have 4 times more Vitamin B6, 10.8 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.8 times more Vitamin B1, 2.7 times more Vitamin B2, 1.9 times more Vitamin B3, 3.5 times more Vitamin B5 and 1.7 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Tomatoes vs Pie crust, refrigerated, regular, unbaked:
Raw Ripe Red Tomatoes have 1.3 times more Copper, 1.4 times more Magnesium, 3.2 times more Potassium and 4.9 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 3.8 times more Iron, 1.6 times more Manganese, 1.9 times more Phosphorus, more Selenium and 81.8 times more Sodium than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Calcium and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, unbaked contains 24.7 times more Energy, 127.3 times more Fat, 342.7 times more Saturated Fat, 43.7 times more Omega 3, 37.5 times more Omega 6, 13.1 times more Carbohydrate, 1.5 times more Fiber and 3.4 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 14 oz.