Lets compare vitamin content per 1 kilogram of Pie crust, standard-type, prepared from recipe, baked vs Tomatoes in Juice with Salt:
Pie crust, standard-type, prepared from recipe, baked has 5 times more Vitamin B2, 4.6 times more Vitamin B3, 1.5 times more Vitamin B5, 8.4 times more Vitamin B9 and 5.7 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 1.5 times more Vitamin B1, 4.4 times more Vitamin B6, more Vitamin C and 1.9 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, standard-type, prepared from recipe, baked vs Tomatoes in Juice with Salt:
Pie crust, standard-type, prepared from recipe, baked has 1.8 times more Copper, 5.1 times more Iron, 1.4 times more Magnesium, 6.3 times more Manganese, 3.9 times more Phosphorus, 30.1 times more Selenium, 4.7 times more Sodium and 3.7 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.3 times more Calcium, 2.9 times more Potassium and 9.7 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, standard-type, prepared from recipe, baked has 32.9 times more Energy, 138.4 times more Fat, 253.6 times more Saturated Fat, 139.3 times more Omega 3, 88.3 times more Omega 6, 13.7 times more Carbohydrate and 8.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 15 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 1 kg.
Both Pie crust, standard-type, prepared from recipe, baked as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.