Nutrient Comparison: Tomatoes in Juice with Salt VS Pie crust, refrigerated, regular, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomatoes in Juice with Salt versus 14 oz of Pie crust, refrigerated, regular, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomatoes in Juice with Salt vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Tomatoes in Juice with Salt have 4.1 times more Vitamin B1, 1.5 times more Vitamin B2, 5.6 times more Vitamin B6, 11.8 times more Vitamin E and 6.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 1.8 times more Vitamin B3, 2.5 times more Vitamin B5 and 4 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Tomatoes in Juice with Salt have 2.8 times more Calcium, 2.3 times more Potassium and 11.9 times more Water than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 2 times more Iron, 3.1 times more Manganese, 3.1 times more Phosphorus, 6.4 times more Selenium, 4.1 times more Sodium and 1.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, refrigerated, regular, baked contain similar levels of Copper and Magnesium per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
- 14 ounces of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomatoes in Juice with Salt have 1.4 times more Fiber than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 31.6 times more Energy, 114.8 times more Fat, 326.1 times more Saturated Fat, 37 times more Omega 3, 35.3 times more Omega 6, 16.9 times more Carbohydrate and 4.3 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein