Lets compare vitamin content per 1 kilogram of Pie crust, standard-type, dry mix, prepared, baked vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, dry mix, prepared, baked has 8.4 times more Vitamin B1, 8.5 times more Vitamin B2, 4.5 times more Vitamin B3, 1.3 times more Vitamin B5 and 5.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, standard-type, dry mix, prepared, baked vs Cooked Ripe Red Tomatoes:
Pie crust, standard-type, dry mix, prepared, baked has 5.5 times more Calcium, 3.2 times more Iron, 1.7 times more Magnesium, 2.9 times more Manganese, 3 times more Phosphorus, 44.2 times more Selenium, 66.3 times more Sodium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.5 times more Potassium and 8.9 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
Both Pie crust, standard-type, dry mix, prepared, baked and Cooked Ripe Red Tomatoes have similar amounts of Copper per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, standard-type, dry mix, prepared, baked has 27.8 times more Energy, 276.4 times more Fat, 514.1 times more Saturated Fat, 96.5 times more Omega 3, 87 times more Omega 6, 12.6 times more Carbohydrate, 2.6 times more Fiber and 7.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.