Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Cooked Ripe Red Tomatoes have 2 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 7.3 times more Vitamin B1, 5.9 times more Vitamin B2, 5.4 times more Vitamin B3, 3.1 times more Vitamin B5, 7.2 times more Vitamin B9, 2.5 times more Vitamin E and 6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Cooked Ripe Red Tomatoes have 2.1 times more Potassium and 11.4 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 2.1 times more Calcium, 3.6 times more Iron, 1.9 times more Magnesium, 5.1 times more Manganese, 2.8 times more Phosphorus, 10 times more Selenium, 35.7 times more Sodium and 3.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pie crust, deep dish, frozen, baked, made with enriched flour have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, deep dish, frozen, baked, made with enriched flour contains 28.9 times more Energy, 289.5 times more Fat, 590.8 times more Saturated Fat, 65 times more Omega 3, 88.4 times more Omega 6, 13.1 times more Carbohydrate, 3.3 times more Fiber and 6.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Glucose and Sucrose in 14 oz.