Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Pie crust, standard-type, dry mix, prepared, baked:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 8.4 times more Vitamin B1, 8.5 times more Vitamin B2, 4.5 times more Vitamin B3, 1.3 times more Vitamin B5 and 5.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Pie crust, standard-type, dry mix, prepared, baked:
Cooked Ripe Red Tomatoes have 3.5 times more Potassium and 8.9 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 5.5 times more Calcium, 3.2 times more Iron, 1.7 times more Magnesium, 2.9 times more Manganese, 3 times more Phosphorus, 44.2 times more Selenium, 66.3 times more Sodium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Copper per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, standard-type, dry mix, prepared, baked contains 27.8 times more Energy, 276.4 times more Fat, 514.1 times more Saturated Fat, 96.5 times more Omega 3, 87 times more Omega 6, 12.6 times more Carbohydrate, 2.6 times more Fiber and 7.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.