Nutrient Comparison: Tomatoes in Juice with Salt VS Pie crust, refrigerated, regular, unbaked 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, unbaked 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, unbaked:
- 14 ounces of Tomatoes in Juice with Salt have 8.6 times more Vitamin B1, 5.6 times more Vitamin B6, 11.8 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
- While 14 oz of Pie crust, refrigerated, regular, unbaked contain 1.6 times more Vitamin B3, 2.6 times more Vitamin B5 and 3.1 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, refrigerated, regular, unbaked provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Pie crust, refrigerated, regular, unbaked 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, unbaked 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, unbaked:
- 14 ounces of Tomatoes in Juice with Salt have 3.3 times more Calcium, 1.3 times more Magnesium, 2.6 times more Potassium and 4.9 times more Water than Pie crust, refrigerated, regular, unbaked.
- While 14 oz of Pie crust, refrigerated, regular, unbaked contain 1.8 times more Iron, 2.7 times more Manganese, 2.6 times more Phosphorus, 5.7 times more Selenium and 3.6 times more Sodium than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, refrigerated, regular, unbaked contain similar levels of Copper per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Selenium
- 14 ounces of Pie crust, refrigerated, regular, unbaked lack sufficient amounts of Calcium and Magnesium
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pie crust, refrigerated, regular, unbaked lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Pie crust, refrigerated, regular, unbaked contain 27.8 times more Energy, 101.8 times more Fat, 282.2 times more Saturated Fat, 32.8 times more Omega 3, 30.9 times more Omega 6, 14.7 times more Carbohydrate and 3.8 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, refrigerated, regular, unbaked offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein