Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, prepared from recipe, baked has 10.9 times more Vitamin B1, 12.6 times more Vitamin B2, 6.2 times more Vitamin B3, 1.4 times more Vitamin B5, 5.2 times more Vitamin B9 and 5.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 3.2 times more Vitamin B6, more Vitamin C and 1.8 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked 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, prepared from recipe, baked vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, prepared from recipe, baked has 1.2 times more Copper, 4.3 times more Iron, 1.6 times more Magnesium, 4.1 times more Manganese, 2.4 times more Phosphorus, 42.2 times more Selenium, 49.3 times more Sodium and 3.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.3 times more Potassium and 9.6 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, prepared from recipe, baked has 29.3 times more Energy, 314.5 times more Fat, 574.8 times more Saturated Fat, 278.5 times more Omega 3, 203.9 times more Omega 6, 11.8 times more Carbohydrate, 2.4 times more Fiber and 6.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 14.6 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.