Lets compare vitamin content per 1 pound of Tomatoes vs Pie crust, standard-type, prepared from recipe, unbaked:
Raw Ripe Red Tomatoes have 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.
While Pie crust, standard-type, prepared from recipe, unbaked contains 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.
Both Raw Ripe Red Tomatoes as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Tomatoes vs Pie crust, standard-type, prepared from recipe, unbaked:
Raw Ripe Red Tomatoes have 4 times more Potassium and 4.8 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 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.
Both Raw Ripe Red Tomatoes and Pie crust, standard-type, prepared from recipe, unbaked have similar amounts of Calcium and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Ripe Red Tomatoes have 17.5 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 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.
Both Raw Ripe Red Tomatoes as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.