Nutrient Comparison: Tomatoes in Juice with Salt VS Pie crust, standard-type, prepared from recipe, 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, standard-type, prepared from recipe, 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, standard-type, prepared from recipe, unbaked:
- 14 ounces of Tomatoes in Juice with Salt have more Vitamin A, 1.7 times more Vitamin B1, 5 times more Vitamin B6, more Vitamin C and 2.1 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, unbaked contain 4.5 times more Vitamin B2, 4.1 times more Vitamin B3, 1.4 times more Vitamin B5, 8.9 times more Vitamin B9 and 5.1 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B6, Vitamin C and Vitamin E
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Pie crust, standard-type, prepared from recipe, unbaked:
- 14 ounces of Tomatoes in Juice with Salt have 3.7 times more Calcium, 3.2 times more Potassium and 4.8 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, unbaked contain 1.6 times more Copper, 4.5 times more Iron, 5.6 times more Manganese, 3.5 times more Phosphorus, 26.9 times more Selenium, 4.2 times more Sodium and 3.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, standard-type, prepared from recipe, unbaked contain similar levels of Magnesium per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomatoes in Juice with Salt have 17 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
- While 14 oz of Pie crust, standard-type, prepared from recipe, unbaked contain 29.3 times more Energy, 123.2 times more Fat, 225.7 times more Saturated Fat, 124 times more Omega 3, 78.6 times more Omega 6, 12.2 times more Carbohydrate, 1.8 times more Fiber and 7.2 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