Lets compare vitamin content per 1 pound of Pie crust, refrigerated, regular, baked vs Tomatoes in Juice with Salt:
Pie crust, refrigerated, regular, baked has 1.8 times more Vitamin B3, 2.5 times more Vitamin B5 and 4 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4.1 times more Vitamin B1, 1.5 times more Vitamin B2, 5.6 times more Vitamin B6, 11.8 times more Vitamin E and 6.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Pie crust, refrigerated, regular, baked vs Tomatoes in Juice with Salt:
Pie crust, refrigerated, regular, baked has 2 times more Iron, 3.1 times more Manganese, 3.1 times more Phosphorus, 6.4 times more Selenium, 4.1 times more Sodium and 1.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.8 times more Calcium, 2.3 times more Potassium and 11.9 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Copper and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, refrigerated, regular, baked has 31.6 times more Energy, 114.8 times more Fat, 326.1 times more Saturated Fat, 37 times more Omega 3, 35.3 times more Omega 6, 16.9 times more Carbohydrate and 4.3 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.4 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Glucose and Sucrose in 1 lb.