Lets compare vitamin content per 14 ounces of Pie Crust, Cookie-type, Graham Cracker, Ready Crust vs Cooked Ripe Red Tomatoes:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 5.1 times more Vitamin B1, 9.7 times more Vitamin B2, 6.1 times more Vitamin B3, 1.4 times more Vitamin B5, 5 times more Vitamin B9, 3.3 times more Vitamin E and 7.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 14 oz.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pie Crust, Cookie-type, Graham Cracker, Ready Crust vs Cooked Ripe Red Tomatoes:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 2.6 times more Calcium, 3 times more Copper, 3.8 times more Iron, 2.6 times more Magnesium, 12.3 times more Manganese, 4.2 times more Phosphorus, 5.2 times more Selenium, 42.8 times more Sodium and 8.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Potassium and 21.6 times more Water than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Comparison of macro-nutrients per 14 ounces:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 27.8 times more Energy, 225.7 times more Fat, 333.3 times more Saturated Fat, 30 times more Omega 3, 38.4 times more Omega 6, 16 times more Carbohydrate, 7.3 times more Sugars, 2.7 times more Fiber and 5.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fructose than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.