Lets compare vitamin content per 100 grams of Tomatoes vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Ripe Red Tomatoes have more Vitamin A, 1.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 8.2 times more Vitamin B1, 9.8 times more Vitamin B2, 4 times more Vitamin B3, 1.9 times more Vitamin B5 and 4.7 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Tomatoes vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Ripe Red Tomatoes have 3.8 times more Potassium and 8.9 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 6 times more Calcium, 1.3 times more Copper, 8 times more Iron, 1.4 times more Magnesium, 2.7 times more Manganese, 3.5 times more Phosphorus, more Selenium, 145.8 times more Sodium and 2.3 times more Zinc than Raw Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix, prepared, baked contains 27.8 times more Energy, 152 times more Fat, 275.4 times more Saturated Fat, 64.3 times more Omega 3, 45.7 times more Omega 6, 13 times more Carbohydrate, 1.5 times more Fiber and 7.6 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.