Nutrient Comparison: Pie crust, standard-type, frozen, ready-to-bake, enriched VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, frozen, ready-to-bake, enriched versus 14 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched vs Cooked Ripe Red Tomatoes:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched have 7.6 times more Vitamin B1, 7.7 times more Vitamin B2, 5.1 times more Vitamin B3, 3.1 times more Vitamin B5, 5.4 times more Vitamin B9 and 1.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
- Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin E per 14 ounces.
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin A and Vitamin C
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched vs Cooked Ripe Red Tomatoes:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched have 3.8 times more Iron, 1.7 times more Magnesium, 4.2 times more Manganese, 2.6 times more Phosphorus, 11.4 times more Selenium, 37.2 times more Sodium and 3.2 times more Zinc than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 2.2 times more Potassium and 5.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
- Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Cooked Ripe Red Tomatoes contain similar levels of Copper per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc
- Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched have 25.4 times more Energy, 237 times more Fat, 543.9 times more Saturated Fat, 61 times more Omega 3, 70.4 times more Omega 6, 12.1 times more Carbohydrate, 1.5 times more Sugars, 3.6 times more Fiber and 6.5 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein