Lets compare vitamin content per 14 ounces of Tomatoes vs Pie crust, refrigerated, regular, baked:
Raw Ripe Red Tomatoes have 4 times more Vitamin B6, 10.8 times more Vitamin E and 19.8 times more Vitamin K than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 3.8 times more Vitamin B1, 1.9 times more Vitamin B2, 2.2 times more Vitamin B3, 3.3 times more Vitamin B5 and 2.1 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Tomatoes vs Pie crust, refrigerated, regular, baked:
Raw Ripe Red Tomatoes have 1.2 times more Magnesium, 2.9 times more Potassium and 11.9 times more Water than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 4.3 times more Iron, 1.8 times more Manganese, 2.2 times more Phosphorus, more Selenium, 94.4 times more Sodium and 1.3 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Pie crust, refrigerated, regular, baked have similar amounts of Calcium and Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked contains 28.1 times more Energy, 143.5 times more Fat, 396 times more Saturated Fat, 49.3 times more Omega 3, 42.8 times more Omega 6, 15 times more Carbohydrate and 3.9 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Pie crust, refrigerated, regular, baked have similar amounts of Fiber per 14 oz.
Both Raw Ripe Red Tomatoes as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 14 oz.