Nutrient Comparison: Tomato Puree VS Pie crust, standard-type, prepared from recipe, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Puree versus 14 oz of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Puree vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Tomato Puree have more Vitamin A, 2.5 times more Vitamin B5, 5 times more Vitamin B6, more Vitamin C and 6.4 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 15.6 times more Vitamin B1, 3.5 times more Vitamin B2, 2.3 times more Vitamin B3, 6.1 times more Vitamin B9 and 4.4 times more Vitamin K than Canned Tomato Puree.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin C
- Both Canned Tomato Puree as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Tomato Puree vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Tomato Puree have 3.2 times more Copper, 1.6 times more Magnesium, 6.6 times more Potassium and 9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 1.6 times more Iron, 2.5 times more Manganese, 1.7 times more Phosphorus, 30.1 times more Selenium and 19.4 times more Sodium than Canned Tomato Puree.
- Both Tomato Puree and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Zinc per 14 ounces.
- 14 ounces of Tomato Puree lack sufficient amounts of Selenium
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Canned Tomato Puree as well as Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Puree have 28.4 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, baked contain 13.9 times more Energy, 164.8 times more Fat, 297.3 times more Saturated Fat, 139.3 times more Omega 3, 104.5 times more Omega 6, 5.3 times more Carbohydrate and 3.9 times more Protein than Canned Tomato Puree.
- Both Tomato Puree and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Tomato Puree provide inadequate amounts of Energy, Omega 3 and Omega 6