Lets compare vitamin content per 100 grams of Pie crust, standard-type, dry mix vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, dry mix has 10.9 times more Vitamin B1, 9.7 times more Vitamin B2, 5.1 times more Vitamin B3, 2.1 times more Vitamin B5 and 8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 100 g.
Both Pie crust, standard-type, dry mix as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, dry mix vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, dry mix has 5.5 times more Calcium, 3.3 times more Iron, 1.7 times more Magnesium, 3 times more Manganese, 3.1 times more Phosphorus, 45.8 times more Selenium, 68.5 times more Sodium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Potassium and 12.4 times more Water than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix has 28.8 times more Energy, 285.5 times more Fat, 531.6 times more Saturated Fat, 99.5 times more Omega 3, 89.7 times more Omega 6, 13 times more Carbohydrate and 7.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Pie crust, standard-type, dry mix as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.