Nutrient Comparison: Cooked Ripe Red Tomatoes VS Pie crust, standard-type, frozen, ready-to-bake, unenriched 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, unenriched 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, unenriched:
- 1 kilogram of Cooked Ripe Red Tomatoes has more Vitamin A, 1.3 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 1 kg of Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 1.4 times more Vitamin B1 and 1.8 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, frozen, ready-to-bake, unenriched provide similar amounts of Vitamin B3 and Vitamin B6 per one kilogram.
- 1 kilogram of Pie crust, standard-type, frozen, ready-to-bake, unenriched 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, unenriched have insufficient amounts of Vitamin B2 and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 1 kilogram of Cooked Ripe Red Tomatoes has 1.8 times more Iron, 2.2 times more Potassium and 4.5 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 1 kg of Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 1.8 times more Magnesium, 5.2 times more Manganese, 1.9 times more Phosphorus, 52.4 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, frozen, ready-to-bake, unenriched contain similar levels of Copper per one kilogram.
- 1 kilogram of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 25.4 times more Energy, 265.5 times more Fat, 290.5 times more Saturated Fat, 379.5 times more Omega 3, 243.1 times more Omega 6, 11 times more Carbohydrate, 1.3 times more Fiber and 4.1 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