Nutrient Comparison: Stewed Canned Tomatoes VS Pie crust, standard-type, prepared from recipe, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Stewed Canned Tomatoes 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 Stewed Canned Tomatoes vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Stewed Canned Tomatoes have more Vitamin C and 2.7 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 8.5 times more Vitamin B1, 7.9 times more Vitamin B2, 4.6 times more Vitamin B3, 1.6 times more Vitamin B5, 13.4 times more Vitamin B9 and 6.2 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin B9
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin C
- Both Stewed Canned Ripe Red Tomatoes as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Stewed Canned Tomatoes vs Pie crust, standard-type, prepared from recipe, baked:
- 14 ounces of Stewed Canned Tomatoes have 3.4 times more Calcium, 1.2 times more Copper, 3.1 times more Potassium and 9.3 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 2.2 times more Iron, 7.3 times more Manganese, 3.4 times more Phosphorus, 35.2 times more Selenium, 2.5 times more Sodium and 2.6 times more Zinc than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Magnesium per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes lack sufficient amounts of Selenium and Zinc
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Stewed Canned Tomatoes have 20.7 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 20.3 times more Energy, 182.1 times more Fat, 331.6 times more Saturated Fat, 185.7 times more Omega 3, 115.7 times more Omega 6, 7.7 times more Carbohydrate, 1.7 times more Fiber and 7 times more Protein than Stewed Canned Ripe Red Tomatoes.
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein