Lets compare vitamin content per 100 grams of Pie crust, deep dish, frozen, baked, made with enriched flour vs Cooked Ripe Red Tomatoes:
Pie crust, deep dish, frozen, baked, made with enriched flour has 7.3 times more Vitamin B1, 5.9 times more Vitamin B2, 5.4 times more Vitamin B3, 3.1 times more Vitamin B5, 7.2 times more Vitamin B9, 2.5 times more Vitamin E and 6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, deep dish, frozen, baked, made with enriched flour vs Cooked Ripe Red Tomatoes:
Pie crust, deep dish, frozen, baked, made with enriched flour has 2.1 times more Calcium, 3.6 times more Iron, 1.9 times more Magnesium, 5.1 times more Manganese, 2.8 times more Phosphorus, 10 times more Selenium, 35.7 times more Sodium and 3.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Potassium and 11.4 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour and Cooked Ripe Red Tomatoes have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, deep dish, frozen, baked, made with enriched flour has 28.9 times more Energy, 289.5 times more Fat, 590.8 times more Saturated Fat, 65 times more Omega 3, 88.4 times more Omega 6, 13.1 times more Carbohydrate, 3.3 times more Fiber and 6.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.