Lets compare vitamin content per 5 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched vs Tomatoes:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 7.4 times more Vitamin B1, 8.9 times more Vitamin B2, 4.5 times more Vitamin B3, 4.6 times more Vitamin B5 and 4.7 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 1.6 times more Vitamin B6, more Vitamin C and 1.5 times more Vitamin K than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Raw Ripe Red Tomatoes have similar amounts of Vitamin E per 5 oz.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched vs Tomatoes:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 1.9 times more Calcium, 1.3 times more Copper, 9.6 times more Iron, 1.4 times more Magnesium, 3.9 times more Manganese, 3 times more Phosphorus, more Selenium, 81.8 times more Sodium and 2.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.4 times more Potassium and 5.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 25.4 times more Energy, 130.4 times more Fat, 291.4 times more Saturated Fat, 40.7 times more Omega 3, 37 times more Omega 6, 12.5 times more Carbohydrate, 1.4 times more Sugars, 2.1 times more Fiber and 7 times more Protein than Raw Ripe Red Tomatoes.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.