Nutrient Comparison: Cooked Ripe Red Tomatoes VS Pie crust, standard-type, frozen, ready-to-bake, enriched, baked per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 1 kilogram of Cooked Ripe Red Tomatoes has more Vitamin A, 1.8 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 1 kg of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 8.3 times more Vitamin B1, 7 times more Vitamin B2, 6.5 times more Vitamin B3, 3.5 times more Vitamin B5, 5.2 times more Vitamin B9 and 2.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked provide similar amounts of Vitamin E per one kilogram.
- 1 kilogram of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 kilogram of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
- 1 kilogram of Cooked Ripe Red Tomatoes has 1.9 times more Potassium and 13.1 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
- While 1 kg of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 1.9 times more Calcium, 1.3 times more Copper, 4.1 times more Iron, 1.9 times more Magnesium, 2.9 times more Phosphorus, 13.6 times more Selenium, 42.5 times more Sodium and 3.6 times more Zinc than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 28.2 times more Energy, 259.9 times more Fat, 618.5 times more Saturated Fat, 69 times more Omega 3, 79.1 times more Omega 6, 14 times more Carbohydrate, 1.7 times more Sugars, 4.7 times more Fiber and 6.8 times more Protein than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein