Nutrient Comparison: Pie crust, standard-type, frozen, ready-to-bake, unenriched VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched versus 14 oz of Tomatoes in Juice with Salt 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, unenriched vs Tomatoes in Juice with Salt:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have 2 times more Vitamin B5 and 1.3 times more Vitamin B9 than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 11.5 times more Vitamin B1, 5.5 times more Vitamin B2, 1.3 times more Vitamin B3, 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin C
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Tomatoes in Juice with Salt:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have 1.3 times more Copper, 1.6 times more Magnesium, 8 times more Manganese, 3.1 times more Phosphorus, 5 times more Sodium and 2.5 times more Zinc than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.8 times more Calcium, 1.5 times more Iron, 1.9 times more Potassium and 4.5 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have 28.6 times more Energy, 116.8 times more Fat, 128.1 times more Saturated Fat, 189.8 times more Omega 3, 105.3 times more Omega 6, 12.7 times more Carbohydrate and 4.9 times more Protein than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.1 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein