Lets compare vitamin content per 1 pound of Pie crust, standard-type, prepared from recipe, unbaked vs Tomatoes:
Pie crust, standard-type, prepared from recipe, unbaked has 9.4 times more Vitamin B1, 12.9 times more Vitamin B2, 5 times more Vitamin B3, 1.8 times more Vitamin B5, 4.7 times more Vitamin B9 and 1.7 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 3.6 times more Vitamin B6, more Vitamin C and 1.9 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pie crust, standard-type, prepared from recipe, unbaked vs Tomatoes:
Pie crust, standard-type, prepared from recipe, unbaked has 1.4 times more Copper, 9.5 times more Iron, 3.4 times more Manganese, 2.5 times more Phosphorus, more Selenium, 96.4 times more Sodium and 2.3 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 4 times more Potassium and 4.8 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked and Raw Ripe Red Tomatoes have similar amounts of Calcium and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, standard-type, prepared from recipe, unbaked has 26.1 times more Energy, 154 times more Fat, 274.1 times more Saturated Fat, 165.3 times more Omega 3, 95.3 times more Omega 6, 10.9 times more Carbohydrate, 2.8 times more Fiber and 6.5 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 17.5 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.