Lets compare vitamin content per 1 kilogram of Pie crust, standard-type, prepared from recipe, baked vs Tomatoes:
Pie crust, standard-type, prepared from recipe, baked has 10.6 times more Vitamin B1, 14.6 times more Vitamin B2, 5.6 times more Vitamin B3, 2 times more Vitamin B5, 4.5 times more Vitamin B9 and 1.9 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 3.2 times more Vitamin B6, more Vitamin C and 1.7 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 Raw Ripe Red Tomatoes 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:
Pie crust, standard-type, prepared from recipe, baked has 1.5 times more Copper, 10.7 times more Iron, 1.3 times more Magnesium, 3.8 times more Manganese, 2.8 times more Phosphorus, more Selenium, 108.4 times more Sodium and 2.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.5 times more Potassium and 9.6 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Raw Ripe Red Tomatoes have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, standard-type, prepared from recipe, baked has 29.3 times more Energy, 173 times more Fat, 307.9 times more Saturated Fat, 185.7 times more Omega 3, 107.1 times more Omega 6, 12.2 times more Carbohydrate, 1.4 times more Fiber and 7.3 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 15.5 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.