Lets compare vitamin content per 7 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Tomatoes:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.4 times more Vitamin B1, 2.6 times more Vitamin B5 and more Vitamin B12 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 1.9 times more Vitamin B2, 1.5 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Raw Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin B6 per 7 oz.
Comparing minerals per 7 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Tomatoes:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.8 times more Calcium, 1.4 times more Iron, 1.5 times more Magnesium, 4.8 times more Manganese, 2.2 times more Phosphorus, 115.2 times more Sodium and 1.8 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.4 times more Potassium and 4.5 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Raw Ripe Red Tomatoes have similar amounts of Copper per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 25.4 times more Energy, 146 times more Fat, 155.6 times more Saturated Fat, 253 times more Omega 3, 127.7 times more Omega 6, 11.3 times more Carbohydrate and 4.4 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.