Lets compare vitamin content per 7 ounces of Tomatoes vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Raw Ripe Red Tomatoes have 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.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 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.
Both Raw Ripe Red Tomatoes and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Vitamin E per 7 oz.
Both Raw Ripe Red Tomatoes as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tomatoes vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Raw Ripe Red Tomatoes have 2.4 times more Potassium and 5.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 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.
Comparison of macro-nutrients per 7 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched contains 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 Raw Ripe Red Tomatoes as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.