Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Pie crust, cookie-type, prepared from recipe, graham cracker, chilled:
Cooked Ripe Red Tomatoes have 2.3 times more Vitamin B6 and more Vitamin C than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
While Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contains 8 times more Vitamin A, 2.8 times more Vitamin B1, 7.8 times more Vitamin B2, 3.9 times more Vitamin B3, 1.7 times more Vitamin B5, 2.6 times more Vitamin B9, 4.1 times more Vitamin E and 8.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Pie crust, cookie-type, prepared from recipe, graham cracker, chilled:
Cooked Ripe Red Tomatoes have 2.5 times more Potassium and 15.5 times more Water than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
While Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contains 1.8 times more Calcium, 1.6 times more Copper, 3.1 times more Iron, 2 times more Magnesium, 4.3 times more Manganese, 2.3 times more Phosphorus, 11.8 times more Selenium, 50.9 times more Sodium and 3.3 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 pound:
Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contains 26.9 times more Energy, 221.8 times more Fat, 339.5 times more Saturated Fat, 147 times more Omega 3, 154.2 times more Omega 6, 15.9 times more Carbohydrate, 15.1 times more Sugars, 2.1 times more Fiber and 4.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.