Lets compare vitamin content per 1 pound of Pie Crust, Cookie-type, Chocolate, Ready Crust vs Cooked Ripe Red Tomatoes:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 9.3 times more Vitamin B1, 12 times more Vitamin B2, 5.8 times more Vitamin B3, 1.3 times more Vitamin B5, 5.5 times more Vitamin B9, 3.2 times more Vitamin E and 6.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.8 times more Vitamin B6 and more Vitamin C than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pie Crust, Cookie-type, Chocolate, Ready Crust vs Cooked Ripe Red Tomatoes:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 2.9 times more Calcium, 10.3 times more Copper, 6.3 times more Iron, 4.4 times more Magnesium, 17.5 times more Manganese, 4.3 times more Phosphorus, 5 times more Selenium, 45.7 times more Sodium and 15 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 18.9 times more Water than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 26.9 times more Energy, 203.8 times more Fat, 315 times more Saturated Fat, 31.5 times more Omega 3, 47 times more Omega 6, 16.1 times more Carbohydrate, 10.6 times more Sugars, 3.9 times more Fiber and 6.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fructose than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.