Lets compare vitamin content per 1 kilogram of Pie crust, refrigerated, regular, unbaked vs Cooked Ripe Red Tomatoes:
Pie crust, refrigerated, regular, unbaked has 1.9 times more Vitamin B1, 2.4 times more Vitamin B2, 2.2 times more Vitamin B3, 2.4 times more Vitamin B5 and 1.9 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 more Vitamin K than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, refrigerated, regular, unbaked vs Cooked Ripe Red Tomatoes:
Pie crust, refrigerated, regular, unbaked has 1.5 times more Iron, 1.7 times more Manganese, 1.6 times more Phosphorus, 8 times more Selenium, 37.2 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Copper, 3 times more Potassium and 4.9 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, refrigerated, regular, unbaked has 24.7 times more Energy, 231.5 times more Fat, 639.7 times more Saturated Fat, 65.5 times more Omega 3, 71.4 times more Omega 6, 12.7 times more Carbohydrate, 2.6 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Pie crust, refrigerated, regular, unbaked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 kg.