Nutrient Comparison: Tomatoes in Juice with Salt VS Pie crust, standard-type, dry mix, prepared, 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, standard-type, dry mix, prepared, 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, standard-type, dry mix, prepared, baked:
- 14 ounces of Tomatoes in Juice with Salt have more Vitamin A, 1.9 times more Vitamin B1, 2 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- While 14 oz of Pie crust, standard-type, dry mix, prepared, baked contain 3.4 times more Vitamin B2, 3.3 times more Vitamin B3, 1.4 times more Vitamin B5 and 8.8 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin A and Vitamin C
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Pie crust, standard-type, dry mix, prepared, baked:
- 14 ounces of Tomatoes in Juice with Salt have 3.1 times more Potassium and 8.9 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- While 14 oz of Pie crust, standard-type, dry mix, prepared, baked contain 1.8 times more Calcium, 1.4 times more Copper, 3.8 times more Iron, 1.5 times more Magnesium, 4.5 times more Manganese, 4.9 times more Phosphorus, 31.6 times more Selenium, 6.3 times more Sodium and 3.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
- 14 ounces of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Pie crust, standard-type, dry mix, prepared, baked contain 31.3 times more Energy, 121.6 times more Fat, 226.8 times more Saturated Fat, 48.3 times more Omega 3, 37.7 times more Omega 6, 14.5 times more Carbohydrate and 8.5 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, standard-type, dry mix, prepared, baked 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