Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pie crust, refrigerated, regular, unbaked:
Cooked Ripe Red Tomatoes have 4 times more Vitamin B6, 11.2 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.9 times more Vitamin B1, 2.4 times more Vitamin B2, 2.2 times more Vitamin B3, 2.4 times more Vitamin B5 and 1.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Pie crust, refrigerated, regular, unbaked:
Cooked Ripe Red Tomatoes have 1.7 times more Copper, 3 times more Potassium and 4.9 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.5 times more Iron, 1.7 times more Manganese, 1.6 times more Phosphorus, 8 times more Selenium, 37.2 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Calcium and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, refrigerated, regular, unbaked contains 24.7 times more Energy, 231.5 times more Fat, 639.7 times more Saturated Fat, 65.5 times more Omega 3, 71.4 times more Omega 6, 12.7 times more Carbohydrate, 2.6 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 100 g.